Best Lentil Patties (Lentil Fritters) | Healthy and Easy
Healthy and easy lentil patties (lentil fritters) served with creamy tahini sauce. Bake it, fry it, or air fry it — ready in under 30 minutes.
Servings: 16 yields
Calories: 76kcal
Ingredients
For the patties:
- ½ cup Red lentils uncooked
- 2 tablespoons Olive oil
- 2 medium Carrots grated
- 1 Onion chopped
- 2-3 Garlic cloves crushed
- 1 Egg
- ¼ bunch Parsley chopped
- Salt to taste
- Pepper to taste
- 1 teaspoon Turmeric
- ½ teaspoon Cumin
- ½ cup Flour read notes
For the dipping sauce:
- ⅓ cup Raw tahini (sesame seed paste)
- 1-2 tablespoons Lemon juice
- 2-3 tablespoons Water
- Salt to taste
- Pepper to taste
Instructions
- Cook the Lentils: Rinse red lentils thoroughly. In a small saucepan, combine lentils with 1½ cups water. Bring to a boil, reduce heat, and simmer uncovered for about 12–15 minutes, or until soft. Drain well and set aside in a large mixing bowl.
- Sauté Aromatics: In a skillet, heat olive oil over medium heat. Add chopped onion and cook for 4–5 minutes until translucent. Add garlic and sauté for 1–2 more minutes until fragrant. Transfer to the bowl with lentils.
- Mix the Patties: To the same bowl, add grated carrots, or parsley, salt, pepper, turmeric, cumin, and egg. Mix until well combined. Stir in flour until a cohesive mixture forms. Let rest for 5 minutes.
- Shape Patties: Scoop about 2 tablespoons of mixture and shape into small patties.
Cook the Patties (Choose One Method):
- Oven: Preheat to 350°F (180°C). Line a baking tray with parchment paper. Arrange patties in a single layer, lightly brush or spray with oil. Bake for 25–30 minutes, flipping halfway, until golden and set.
- Air Fryer: Preheat to 375°F (190°C). Spray patties with oil and air-fry in batches for 12–14 minutes, flipping halfway.
- Pan Fry: Heat olive oil in a nonstick skillet over medium heat. Fry patties for 2–3 minutes per side until golden brown and crisp.
- Make the Tahini Sauce: In a bowl, whisk together tahini, lemon juice, water, salt, and pepper until smooth and creamy. Adjust with more water if necessary to achieve the desired consistency.
- Serve: Serve patties warm with a drizzle of tahini sauce. Add a side salad or grain for a complete meal.
Video
Notes
- Texture Tip: Make sure lentils are soft but not mushy. Drain well to avoid soggy patties.
- Binding Tips: If the patties are too wet or loose, add 1 tablespoon of flour at a time until the mixture holds its shape.
- Lentil Choice: You can substitute red lentils with green or brown lentils. Just note they take longer to cook (20–25 minutes) and create a firmer, chunkier texture.
- Make it Vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rest 5 min).
- Flour Options: Swap all-purpose flour with oat flour or chickpea flour for a gluten-free version.
- Add Heat: For a spicy kick, add ¼ tsp chili flakes or a pinch of cayenne to the mixture.
- Storage: Refrigerate cooked patties for up to 4 days or freeze for up to 3 months. Reheat in oven or air fryer.
- Batch Cook Tip: Double the recipe and freeze half for busy weekdays.
- Serving Ideas: Great in wraps, pita pockets, grain bowls, or as burger-style sandwiches.
- Recipe Video: For better understanding and visual guidance, I highly recommend watching the step-by-step video recipe provided above.
Nutrition
Calories: 76kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 311mg | Potassium: 133mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1381IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg