Description
These Easy Lentil Patties are a delicious and healthy vegetarian option, perfect for a quick meal or appetizer. Made with soaked red lentils, aromatic herbs, and spices, these patties are pan-fried to a golden crisp and paired with a tangy homemade lemon tahini dip for an extra burst of flavor.
Ingredients
Scale
Lentil Patties
- 2 cups dry red lentils
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ tablespoon chickpea flour
- 2 tablespoons Italian seasoning
- Sea salt and black pepper to taste
- Olive oil for frying
Lemon Tahini Dip
- â…“ cup runny tahini
- 4 tablespoons lemon juice
- 1-2 cloves garlic, minced
- Sea salt to taste
- Water to thin the consistency
- Fresh parsley, chopped
- Squeeze of lemon for garnish
Instructions
- Prepare the Lentils: Soak the red lentils overnight in plenty of water to soften them. After soaking, drain thoroughly and rinse under cold water to remove any residual starch or impurities.
- Blend the Mixture: In a food processor, combine the soaked lentils, diced onion, minced garlic, tomato paste, chickpea flour, Italian seasoning, sea salt, and black pepper. Pulse the mixture until it reaches a slightly chunky texture that holds together but still retains some texture.
- Form Patties: Using your hands, shape the lentil mixture into small patties approximately 1.5 inches wide. Ensure they are compact enough to hold shape during frying.
- Fry the Patties: Heat a generous amount of olive oil in a frying pan over medium heat. Place the patties carefully into the hot oil and fry each side for about 3 to 4 minutes until they turn a beautiful golden brown and develop a crispy exterior.
- Make the Dip: In a bowl, whisk together the runny tahini, fresh lemon juice, minced garlic, sea salt, and enough water to achieve the desired creamy yet pourable consistency. Stir in freshly chopped parsley and add a squeeze of lemon for extra brightness.
- Serve: Serve the warm lentil patties alongside the lemon tahini dip. They make a perfect appetizer or light meal enjoyed with fresh salad or flatbread.
Notes
- Soaking the lentils overnight helps soften them and improves the texture for forming patties.
- If you don’t have chickpea flour, you can substitute with regular flour or oat flour to help bind the mixture.
- Adjust the amount of garlic in the dip according to your preference.
- For a gluten-free option, ensure that the chickpea flour is certified gluten-free.
- These patties can be baked at 375°F (190°C) for 20 minutes if you prefer to avoid frying; flip halfway through.
