Description
Delicious and easy-to-make lentil patties perfect for a healthy snack or appetizer, served with a tangy lemon tahini dip. These patties are crispy on the outside, tender inside, and packed with flavorful herbs and spices.
Ingredients
Lentil Patties
- 2 cups dry red lentils, rinsed & soaked overnight
- 1 medium white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- ½ tablespoon chickpea flour
- 1 teaspoon coriander
- 2 tablespoons Italian seasoning
- Sea salt & pepper to taste
- 4-5 tablespoons olive oil for frying
Lemon Tahini Dip
- ⅓ cup runny tahini
- 4 tablespoons lemon juice
- 1-2 cloves garlic, minced
- Sea salt to taste
- Water to thin (approximately 2-3 tablespoons)
- Fresh parsley, minced (about 1 tablespoon)
- Squeeze of lemon for serving
Instructions
- Soak Lentils: Rinse and soak the red lentils in enough water to cover them; they will expand, so use plenty of water. Ideally soak overnight or for at least 2-3 hours.
- Prepare Batter: Drain soaked lentils and add to a food processor along with diced onion, minced garlic, tomato paste, chickpea flour, coriander, Italian seasoning, sea salt, and pepper. Pulse until a fairly smooth batter forms, leaving some texture; slight runniness is okay.
- Heat Oil: Heat olive oil in a frying pan over medium heat. Test readiness by dipping a wooden handle into the oil – bubbles should form around it.
- Form Patties: Shape the batter into small patties about 1-2 tablespoons each, flatten slightly. Cook 5-6 patties at a time depending on pan size.
- Fry Patties: Fry patties for 2-3 minutes on each side until golden brown and crispy.
- Drain Patties: Transfer cooked patties to a plate lined with paper towels to absorb excess oil. Keep warm.
- Prepare Dip: In a bowl, mix runny tahini, lemon juice, minced garlic, sea salt, and water gradually to thin the sauce to a drizzle consistency. Stir in minced fresh parsley for flavor.
- Serve: Serve lentil patties hot with lemon tahini dip, garnished with chopped parsley and an extra squeeze of lemon for brightness. Enjoy as a snack or appetizer!
Notes
- Soaking lentils overnight improves texture and digestibility.
- Chickpea flour helps bind the patties but you can substitute with another binding agent if needed.
- Use medium heat to avoid burning the patties while ensuring they cook through.
- Adjust water in tahini dip to your preferred consistency.
- Leftover patties can be reheated in a skillet for crispiness.