Description
These Easy Lentil Patties are a delicious and healthy vegetarian option, featuring red lentils blended with aromatic spices and herbs. Paired with a zesty lemon tahini dip, they make a perfect appetizer or light meal. The patties are pan-fried to a golden brown for a crispy exterior while remaining tender inside.
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 freshly ground 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
- Fresh parsley, chopped
- Squeeze of lemon (optional, for garnish)
Instructions
- Prepare the Lentils: Soak the dry red lentils overnight to soften them, then drain and rinse thoroughly before use.
- Blend the Mixture: In a food processor, combine the soaked lentils, diced onion, minced garlic, tomato paste, chickpea flour, Italian seasoning, salt, and pepper. Pulse gently until the mixture is slightly chunky but well combined, ensuring it holds together for forming patties.
- Form Patties: Using your hands, shape the lentil mixture into small patties approximately 1.5 inches in diameter, making about 12 patties in total.
- Fry the Patties: Heat olive oil in a frying pan over medium heat. Carefully fry the patties for about 3 to 4 minutes on each side until they turn a golden brown and develop a crisp exterior.
- Make the Dip: In a bowl, whisk together the tahini, lemon juice, minced garlic, and sea salt. Add water gradually to reach your desired consistency. Stir in chopped fresh parsley for a fresh herbal touch.
- Serve: Serve the warm lentil patties with the lemon tahini dip on the side. Garnish with an optional squeeze of lemon to enhance the flavors.
Notes
- Soaking lentils overnight helps reduce cooking time and improves texture.
- If mixture is too wet to form patties, add a little more chickpea flour or let it sit to firm up.
- Use a non-stick pan or ample olive oil to prevent sticking while frying.
- The lemon tahini dip can be stored refrigerated for up to 3 days.
- For a gluten-free version, ensure the chickpea flour is certified gluten-free.
