Best Lentil Patties (Lentil Fritters) | Healthy and Easy

As someone who grew up in the Middle East, lentils are synonymous with lifeblood. These tiny little pulses are mighty in the kitchen, morphing from tender 2-ingredient lentil wraps to Indian lentil curry, and these red lentil patties all without missing a beat. Best of all? They’re cheap, widely available, and good for the environment!

Ingredients & Substitutions

• Red Lentils – These pretty little legumes are the quickest cooking of the bunch, ensuring your lentil patties will be ready for eating just 30 minutes after you start making them.
• Carrots – For added sweetness, texture, and fiber. Feel free to use any color of carrot, or swap in parsnips instead.
• Onion & Garlic – Using two types of alliums adds a lovely sweetness and complexity. I personally prefer using sweet yellow onions here, but white or red onions, shallots, or scallions will all do the trick.
• Egg – For binding power and a bit of extra protein. Let it come to room temperature for easier mixing.
• Fresh Parsley – For lemony brightness and fresh herbaceousness. Have fun experimenting with other herbs like cilantro if you prefer. Only have dried? Use ⅓ as much.
• Ground Turmeric & Ground Cumin – For earthy warmth. If you only have fresh turmeric, use 3x as much, grated on a microplane. Cumin seeds can be pulverized to make powder if needed.
• All-Purpose Flour – As another binder, flour adds structure to our patties. 
• Raw Tahini – Also known as sesame paste, this nutty, earthy, slightly bitter seed butter makes a fantastic base for our drizzling sauce.
• Lemon Juice – For turning our tahini into a bright, pourable dressing. Use a fresh lemon for the best flavor. Bottled lemon juice can taste sort of bitter.

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Lentil Patties

Follow my step-by-step video tutorial to see how easy it is to make these healthy lentil Fritters at home!

Prefer the written recipe? Scroll down to the recipe box 👇

Air Fryer Lentil Patties

For a healthier way to enjoy these easy lentil patties (aka lentil fritters), use your air fryer! Preheat to 375°F (190°C), lightly spray the basket with oil, and place the patties in a single layer. Air fry for 12–14 minutes, flipping halfway, until golden and crisp. Perfect for a light and healthy meal with minimal oil.

Baked Lentil Patties

Baking is a great hands-off method for making healthy lentil patties. Preheat your oven to 350°F (180°C), line a baking sheet with parchment, and arrange the patties in a single layer. Lightly brush or spray with oil and bake for 25–30 minutes, flipping halfway, until firm and golden. Great for meal prep or a wholesome family dinner.

Optional Variations & Dietary Adaptations

These lentil patties are super adaptable, so feel free to tweak the recipe based on what you have on hand. Here are a few ideas to get you started:

• Gluten-Free Lentil Patties – Swap the all-purpose flour for chickpea flour, oat flour, or even a gluten-free all-purpose blend. As a bonus, chickpea flour adds a nice boost of protein.
• Red Lentil Vegan Patties – Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) to keep the patties together without compromising on texture.
• Switch Up the Herbs – Don’t have parsley? Try fresh cilantro, dill, or mint for a different herbal twist. You can even mix in chopped scallions or chives for extra flavor.
• Spice It Your Way – Change up the seasoning to match your mood. Add smoked paprika and a pinch of cayenne or red pepper flakes for a smoky-spicy vibe, or go with curry powder and fresh ginger for a more Indian-inspired take.

Expert Tips & Tricks 

• Get the right texture. Cook your red lentils until they’re tender but not falling apart—you want them soft enough to mash easily, but not mushy. And don’t skip the draining step! Excess water = soggy patties that won’t hold together.
• Trouble with binding? If your mixture feels too loose or sticky to shape, just add more flour—one tablespoon at a time—until it firms up. You want a mixture that holds its shape when scooped and doesn’t spread out in the pan.
• Let it rest. Giving the mixture 5–10 minutes to sit before shaping the patties helps the flour absorb any extra moisture, making the patties easier to form and less likely to fall apart while cooking.
• Watch the video. If you’re a visual learner or making lentil patties for the first time, check out the step-by-step video above. It really helps to see what the texture should look like at each stage.

Storage & Reheating

• Refrigerator: Store leftover lentil patties in an airtight container in the fridge for up to 4 days. Remember to let them cool completely before storing to prevent condensation and sogginess.
• Freezer: Place them in a single layer on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. Reheat straight from frozen or let them thaw in the fridge overnight.
• Reheating: Warm patties in a skillet over medium heat, in the oven at 350°F for 10–15 minutes, or in the air fryer at 375°F for 5–7 minutes. Avoid microwaving if you want to keep the outside crisp.
• Meal-Prep – These patties are perfect for meal prep! Make a double batch, let half of them cool, then freeze in a single layer before transferring to a container or bag for quick, healthy meals on the go. 

Common Questions