Ingredients

2 cans (15 oz each) lentils, drained

1 egg

½ cup parmesan, grated

4 tablespoons all-purpose flour (or chickpea flour)

¼ cup parsley, chopped

1 medium onion, chopped

3 cloves garlic, grated

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon salt

⅛ teaspoon black pepper

4 wedges lemon

Olive oil (for cooking)

Instructions

Step 1: In a food processor, combine the drained lentils, egg, parmesan, flour, parsley, onion, garlic, ground cumin, ground coriander, salt, and black pepper. Pulse a few times until the mixture is coarsely chopped and well combined. Be careful not to overblend.

Step 2: Shape the mixture into 12 patties by hand or using a cookie cutter. Press the mixture down firmly with the back of a teaspoon. Arrange the patties on a baking tray lined with parchment paper.

Step 3: Choose your cooking method:

Pan-fried: Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Fry the patties for 5 minutes on each side until golden brown.
Oven-baked: Brush the patties with olive oil and bake in a preheated oven at 400°F (200°C) for 20 minutes or until golden brown.
Air-fried: Lightly oil the air fryer basket to prevent sticking. Arrange patties inside, brush with oil, and air fry at 400°F (200°C) for 10 minutes or until golden and crisp.

Step 4: Serve the lentil patties hot with lemon wedges to squeeze on top. They pair wonderfully with tzatziki, marinara sauce, saffron rice, couscous, or pita bread.

Tips & Variations

Use chickpea flour instead of all-purpose flour for a gluten-free version.

For extra binding, add a tablespoon of breadcrumbs or oat flour if the mixture feels too wet.

Try adding chopped fresh mint or cilantro to vary the herb flavor.

If you prefer a spicier patty, add a pinch of cayenne pepper or chili flakes.

Storage

Store cooked lentil patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to keep them crispy. You can also freeze the patties before cooking; freeze them on a tray first, then transfer to a freezer bag for up to 2 months. Cook from frozen, adding extra time.

FAQs

Can I make these patties vegan?

Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a vegan parmesan alternative or nutritional yeast.

Can I use dried lentils instead of canned?

Yes, but make sure to cook the lentils until tender and drain well before using in the recipe. Adjust moisture if needed to achieve a good binding consistency.