These lentil patties have a quick, easy prep and turn simple pantry staples into a nutritious, satisfying meal with crispy edges, a tender center, and plenty of plant-based protein and fiber.
For more easy ways to turn lentils into a satisfying meal, try our Lentil Potato Patties, Lentil Sweet Potato Patties, or Lentil Quinoa Patties.
Don’t Lose This Recipe
Enter your email to save this recipe. We'll send it to your inbox, and you'll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Why you’ll love our Lentil Patties!
Crispy and golden outside, tender and savory inside, these lentil patties turn humble pantry staples into a seriously satisfying meal. 🌿 They’re packed with herbs and spices, with delicious browned edges that make it hard to stop at one.
Louise and I love this recipe because it makes eating more legumes feel effortless. Lentils are naturally fiber-rich, protein-rich, and low in saturated fat, making these patties a nutritious choice for everyday lunches and dinners.
They’re wonderfully practical, too. 🥕 The mixture comes together with simple ingredients, then you can pan-fry, air-fry, or bake the patties depending on what works best for you.
Serve them with a fresh salad, roasted vegetables, or tuck them into pita with a creamy sauce. They’re also excellent for meal prep, so you can keep a batch ready for busy days. Simple, wholesome, and genuinely satisfying. 💚
P.S: If you enjoy simple homemade patties, you might also like our Greek Chickpea Patties, Chickpea Sweet Potato Patties, or crispy Falafel.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Lentils: canned lentils make this recipe especially quick and convenient. You can also use cooked green or brown lentils, or cook dried lentils from scratch until tender. Drain them really well before using.
- Egg: binds the mixture and helps the patties hold their shape. For an egg-free option, use a flax egg made with 1 tablespoon ground flaxseed mixed with 3 tablespoons water; let it sit for 5 to 10 minutes until thickened.
- Parmesan: adds savory, salty flavor and helps with binding. Pecorino Romano or another grated hard cheese works well too.
- All-purpose flour: absorbs excess moisture and helps firm up the mixture. Substitute chickpea flour for a gluten-free option.
- Parsley: adds freshness and color. Cilantro or dill would also be delicious.
- Onion: adds sweetness and depth of flavor. Yellow, white, or red onion all work; shallots are a milder alternative.
- Garlic: adds plenty of savory flavor. If you’re garlic intolerant, omit it and add a little extra fresh herbs or lemon zest.
- Ground cumin and coriander: add warmth and a subtle earthy flavor. Try smoked paprika or curry powder for a different flavor profile.
- Salt and black pepper: enhance the other flavors. Adjust to taste.
- Lemon: a squeeze just before serving makes the flavors pop. Lime is a good substitute.
How to Make Lentil Patties
1. Make the lentil mixture
Drain the lentils very well. Roughly chop the onion and parsley, and finely grate the garlic.
Add them to a food processor with the lentils, egg, grated parmesan, flour, cumin, coriander, salt, and black pepper.
Pulse a few times until everything is finely chopped and combined, but don’t blend the mixture until smooth. Keeping some texture makes the patties more satisfying and less dense.
2. Shape the patties
Divide the mixture into 12 portions and shape them into patties with your hands.
You can also use a round cookie cutter for more even shapes, pressing the mixture down gently with the back of a spoon.
3. Cook until golden
For pan-fried lentil patties, heat a little olive oil in a nonstick skillet over medium heat. Cook for about 5 minutes per side, turning once, until browned and crisp around the edges.
To bake, brush the patties with olive oil and cook at 400°F (200°C) for about 20 minutes, or until golden.
To air fry, lightly oil the basket and patties, then cook at 400°F (200°C) for about 10 minutes, until browned and crisp.
4. Serve
Serve the lentil patties warm with lemon wedges for squeezing over the top.
They’re delicious with tzatziki or marinara sauce and pair well with saffron rice, couscous, pita bread, or a simple salad.
Serving Suggestions
- Build a protein-packed bowl: serve the patties over quinoa, brown rice, or couscous with crunchy vegetables and tzatziki or tahini sauce.
- Stuff them into pita: add lettuce, tomatoes, cucumber, pickled onions, and tzatziki for an easy lunch or dinner.
- Make a hearty salad: add 2 or 3 patties to a big green salad for extra protein and a more satisfying meal.
- Serve burger-style: tuck a larger patty into a bun with lettuce, tomato, pickles, and your favorite sauce.
- Meal prep for the week: make the patties ahead and refrigerate them, then reheat a few at a time for quick lunches and dinners.
- Bring them to a potluck: make smaller patties and serve them on a platter with toothpicks, lemon wedges, and a couple of dipping sauces.
- Make a Mediterranean-style dinner: pair them with hummus, pita bread, tomato-cucumber salad, olives, and a simple yogurt sauce.
- Serve them as an appetizer: shape the mixture into smaller patties and offer them with marinara, tzatziki, or a creamy tahini dip.
Tips
- Drain the lentils really well: Excess moisture is the biggest enemy of patties. Let canned or freshly cooked lentils drain thoroughly before processing.
- Don’t overprocess: Pulse just until the ingredients are finely chopped and the mixture holds together. Turning it into a smooth paste can make the patties dense and pasty.
- Check the mixture before shaping: Squeeze a little in your hand. It should hold together easily without feeling excessively wet or sticky.
- Adjust with flour if needed: Lentils and onions can vary in moisture. If the mixture feels too soft to shape, add a little extra flour and let it sit for a few minutes.
- Keep the patties evenly sized: Similar-size patties cook at the same rate and are easier to flip without breaking.
- Wet your hands for easy shaping: Slightly damp hands keep the lentil mixture from sticking without requiring extra flour.
- Don’t flip too early: When pan-frying, let the first side become nicely browned and firm before turning. The crust helps hold the patty together.
- Give them some space: Avoid crowding the skillet or air fryer basket so the patties brown rather than steam.
- Use a little olive oil: Whether pan-frying, baking, or air-frying, a light coating of oil helps produce crisp, golden edges.
- Let a soft mixture rest: If the mixture seems a little loose, give it 5 to 10 minutes before adding more flour. The flour will absorb some of the moisture as it sits.
Frequently Asked Questions
Yes. Cook green or brown lentils until tender, then drain them very well and let them cool before making the patties. Avoid overcooking them until mushy.
The mixture may be too wet, or the patties may have been flipped too soon. Drain the lentils thoroughly and add a little extra flour if needed. When pan-frying, let a firm crust form before flipping.
Yes. Replace the egg with a flax egg made from 1 tablespoon ground flaxseed and 3 tablespoons water. Let it sit for 5 to 10 minutes until thick before adding it.
Absolutely. Replace the all-purpose flour with chickpea flour. The remaining ingredients are naturally gluten-free, but check individual labels if necessary.
Yes. Prepare the mixture, cover it, and refrigerate until you’re ready to shape and cook the patties. This is especially convenient for meal prep.
Yes. Replace the egg with a flax egg and the Parmesan with your favorite dairy-free Parmesan or nutritional yeast. You may need to adjust the flour slightly depending on the moisture of the mixture.
Let the patties cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
You can also freeze lentil patties for up to 3 months. Separate them with parchment paper so they don’t stick together, then thaw in the refrigerator and reheat until hot.
More Easy Lentil Recipes
- Lentil Curry
- Lentil Bolognese
- Lentil Pasta
- Lentil Salad
- Lentil Tabbouleh
- Sweet Potato Lentil Salad
- Curry Lentil Soup
- French Lentil Soup
If you try this Lentil Patties Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Lentil Patties (Flavorful in 20 Minutes)
Video
Ingredients
- 2 cans lentils 15 oz / 400 g each can – or 3 cups (500 g) cooked lentils
- 1 large egg
- ½ cup grated parmesan
- 4 tablespoons all-purpose flour or chickpea flour
- ¼ cup parsley roughly chopped
- 1 medium onion roughly chopped
- 3 cloves garlic finely grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 4 wedges lemon
Instructions
- Make the mixture: Add 2 cans lentils (drained), 1 medium onion (chopped), ¼ cup parsley (chopped), 3 cloves garlic (grated), 1 large egg, ½ cup grated parmesan, 4 tablespoons all-purpose flour, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon salt, and ⅛ teaspoon black pepper to a food processor.Pulse a few times until combined but still slightly chunky. Don’t blend until smooth.
- Shape the patties: Divide the mixture into 12 portions and shape into patties with your hands.
- Pan-fry: Heat a little olive oil in a nonstick skillet over medium heat. Cook the patties for about 5 minutes per side, flipping once, until golden brown.Bake: Brush with olive oil and bake at 400°F (200°C) for about 20 minutes, until golden.Air fry: Lightly oil the basket and patties. Air fry at 400°F (200°C) for about 10 minutes, until golden and crisp.
- Serve: Serve warm with lemon wedges and your favorite sauce, such as tzatziki or marinara. They’re also delicious with rice, couscous, pita bread, or a simple salad.
Notes
- Lentils → Canned, cooked green or brown lentils, or dried lentils cooked until tender.
- Egg → Flax egg (1 tablespoon ground flaxseed + 3 tablespoons water; rest 5–10 minutes).
- Parmesan → Pecorino Romano or another grated hard cheese.
- All-purpose flour → Chickpea flour.
- Parsley → Cilantro or dill.
- Onion → Yellow, white, or red onion; shallots for a milder flavor.
- Garlic → Omit and add extra fresh herbs or lemon zest.
- Ground cumin and coriander → Smoked paprika or curry powder.
- Salt and black pepper → Adjust to taste.
- Lemon → Lime.
- Drain well: Extra moisture makes the patties harder to shape.
- Don’t overprocess: Keep some texture; a smooth paste can turn dense.
- Check before shaping: The mixture should hold together without feeling wet or sticky.
- Fix a soft mixture: Rest for 5–10 minutes, then add a little flour if needed.
- Wet your hands: Damp hands make shaping easier.
- Shape evenly: Similar-size patties cook more evenly.
- Don’t flip too soon: Let a golden crust form first.
- Don’t overcrowd: Give the patties room to brown instead of steam.
- Use a little oil: It helps create crisp, golden edges.
- Storage: Cool completely before storing; refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
Don’t Lose This Recipe
Enter your email to save this recipe. We’ll send it to your inbox, and you’ll also be subscribed to our FREE recipe newsletter. Unsubscribe anytime.
Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
I love it. Must give it a try
I’ve made these patties a couple of times. They’re quick to make, taste great, and they are versatile.
Could you use a blender if you don’t have a food processor?
Hi Linda, If you don’t have a food processor, we recommend using a potato masher. Using a blender will quickly (in seconds) turn your lentil batter into a lentil hummus. And that is incredibly difficult to shape and pan-fry afterwards 🙂
I hope this helps, let me know if you have other questions.
How much do you use with fresh cooked lentils?
Hi Eileen,
We made these lentil patties with cooked dried lentils, so you can follow the measurements in the recipe box (which for 10 patties is 3 cups of cooked lentils).
I hope this helps, happy cooking!
I’m always looking for ways to add more lentils to our diet. We absolutely love these patties! They are easy and very, very good. Thanks so much for the recipe.
Wonderful, Peggy! I’m very happy you enjoyed the flavor of the patties 🎉
Thanks so much for taking the time to leave a comment. Kindest,
Louise
Just came across site.My gosh!! WOW!!! THANK YOU FOR INVITING US. 10 STARS. KNOWING IT COVERS EASTERN MEDITERRANEAN FOODS,And other areas, it is truly wonderful. All receipes are delicious. Again thank you
Thank you, Rosemarie, for your kind feedback 🥰
Thank you for the rescipe.
I love lentils and excited to try it.
These lentil patties were a hit. My husband really enjoyed them – saying he liked these better than other types of patties I’ve tried. We have the rest in the freezer so more meals to come. Thanks so much again for a very tasty recipe.
Very tasty patties ! Love the flavor and the nutrition of this recipe. Very easy to follow recipe, i did have to make adjustments given that my lentils were very wet straight from the canned. Next time around I would let it sit and drain for a while prior to using as directed. I had a really mushy mix that was hard to shape ( and I put a lot more chickpea flour in to adjust) , but the flavors was great!
I will also make these patties regularly.
Seguo da un po’ di tempo le tue ricette. Come voi seguo una dieta con molte verdure, pochissima carne, poco pesce e qualche uovo. L’humus di tofu che hai proposto tempo fa è entrato a far parte della mia cucina. Grazie per le ricette e per averle presentate in italiano.
Siamo molto contenti che ti sia piaciuta la crema di tofu, Rosaria.
Grazie per il tuo gentile commento e bouna giornata ❤️
Great recipe. They were very tasty even without the nutritional yeast ( which I didn’t have). I will be making these patties regularly.
I’m delighted to hear, Tania!! Thank you for taking the time to leave a tip and a comment here.
Kindest, Louise