Easy Lentil Patties (with Lemon Tahini Dip) (2024)

These bite-sized lentil patties are crispy on the outside yet soft and flavorful on the inside. Pair them with a side of garlicky lemon tahini dip, and I promise you’ll be licking your fingers clean!

Taking inspiration from my chickpea fries recipe, I’m turning yet another legume into a crispy snack with these lentil patties! They’re packed with hearty, savory flavors and always crowd-pleasing.

Why I love this recipe

These lentil patties are one of the most popular recipes on BBV, and it’s not hard to see why! They’re crafted from everyday items like red lentils, onion, and garlic, creating a dish that’s both budget-friendly and delicious.

Lentils were one of the first real superfoods I learned about when I went vegan. They’re one of the best sources of plant-based protein and iron. Seriously, one little patty provides 4 grams of plant-based protein and 20% of your daily iron needs!

Ingredient notes

You don’t need much to make this mouthwatering snack! Find a breakdown of the ingredients for this recipe below.

Lentils
These are the backbone of the recipe, providing a chewy texture. The best option here is red lentils since they’re easier to mash and form into patties. They’re usually orange-ish or yellow in color and can be found at any bulk food store.

Substitute: Green or brown lentils can be used, though they will give the patties a firmer texture and a slightly peppery flavor.

Tomato paste
A little bit of tomato paste goes a long way in adding depth of flavor and a slight sweetness to these lentil patties.

Substitute: If you don’t have tomato paste on hand, sun-dried tomato paste, BBQ sauce, or a small amount of ketchup can be used.

Chickpea flour
Also called garbanzo flour, this gluten-free flour helps bind the patties together. It gives them a little crispiness on the outside while remaining soft on the inside. Check for chickpea flour at any grocery store or bulk food store.

Substitute: The best substitutes are quinoa flour or almond flour. All-purpose flour can be used, but it will alter the texture, and it isn’t gluten-free.

Seasoning
Italian seasoning and coriander add earthy, hearty, and savory notes that complement lentils incredibly well. I like to keep things convenient with store-bought seasoning blends, but you can also use individual herbs like oregano, basil, thyme, or rosemary.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

How to make

Learn how to make lentil patties with my straightforward, step-by-step instructions. I’ve included tips in green throughout this section to make your life as easy as possible!

Preparation

Rinse and soak the red lentils in enough water to cover the top layer. They will expand, so be generous with the amount of water you use. I also suggest soaking them overnight, but definitely for at least 2-3 hours.

Cooking

Step 1
After the lentils have soaked, drain and rinse them. Add them to a food processor along with the onion, garlic, tomato paste, chickpea flour, and seasonings.

Step 2
Pulse the ingredients until you have a fairly smooth batter. It’s okay if there are a few chunks, or if it seems a little runny at this point. The patties will firm up once they are cooked!

Step 3
Heat the olive or grapeseed oil in a frying pan on medium. Form the lentil mixture into small, flattened patties. Fry them in batches for 2-3 minutes on each side until golden brown. Transfer the patties to a paper towel-lined plate to remove excess oil.

Don’t overcrowd the pan. Cooking in batches ensures each patty is evenly browned and crispy. Overcrowding leads to steamed and soggy patties, which is definitely not the goal here!

Step 4
As the patties cool, whip up a lemon tahini dip by combining runny tahini with lemon juice, garlic, salt, and water. For extra flavor, I sometimes add fresh minced parsley as well.

The lemon tahini dip is optional, but I highly recommend it! It provides a rich, creamy element that balances the hearty flavors of the lentil patties. They aren’t the same without it.

Serving suggestions

My favorite part of lentil patties is how well they pair with virtually any dip! Besides classic lemon tahini dip, try yours with toum for a garlic-forward option that adds a punchy contrast.

Alternatively, you might like the herbaceous brightness of lemon herb tahini or the refreshing flavor of vegan tzatziki to balance the earthy, hearty patties.

Cooking tips

Prevent sticking: If the mixture is too sticky, wet your hands with cold water or olive oil to prevent the patties from sticking to your hands.

Oil temperature: The oil should be shimmering before adding the patties. A medium-high heat is ideal to achieve a crisp exterior while properly cooking the inside.

Test a patty: To prevent a burnt exterior with a raw interior, cook a single patty to make sure the oil is at the right temperature. If it’s too hot, reduce the heat.

Frequently asked questions

Storing & reheating

Storing and reheating these lentil patties is simple! To prevent moisture buildup, let them cool to room temperature before transferring them to containers.

Fridge
Lentil patties can be refrigerated in an airtight container for up to 3-4 days. The airtight container will keep them fresh and prevent them from drying out.

Freezer
You can freeze the patties for up to a month. To freeze, place them on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container.

Reheating
Reheat the patties in a skillet over medium heat for the best results. This method helps retain their crisp exterior and moist interior. If you’re reheating from frozen, thaw them in the fridge overnight or add a few extra minutes to the time.

Serving size

This recipe makes approximately 24-25 patties, which is perfect for feeding a crowd or for meal prepping. Personally, I like to prep a double batch at the beginning of a busy week and store them for easy breakfasts, lunches, and dinners.

Since these patties store well in both the fridge and freezer, they’re a great choice if you’re looking to save time while enjoying a nutritious, budget-friendly meal.

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Note: I’ve updated this post to include new information and helpful tips about the recipe.