Baked Lentil Patties Recipe

While falafels, those delectable Middle Eastern food gems made from blended chickpeas, herbs, and spices, typically take the form of balls or patties deep-fried to crispy perfection, they’ve served as the inspiration for today’s culinary adventure: baked lentil patties. These patties are not only budget-friendly but also offer a welcome variety in texture and flavor.

Baking them in the oven yields a result that’s lighter than their falafel counterparts, while still maintaining a satisfying crunch. Swapping chickpeas for lentils also means a faster cooking time, as traditional recipes often require an overnight soak for the chickpeas.

Baked Lentil Patties

Lentils, on the other hand, require no such preparation and cook quickly, resulting in flavorful patties packed with protein in a fraction of the time.

Why You’ll Love These Lentil Patties

1. Budget-friendly: This recipe relies on red lentils, one of the most cheap sources of plant-protein available. If you’re mindful of your food budget, these patties are a fantastic way to incorporate high amounts of plant-based protein into your diet. With a whopping 18 grams of protein per cup (cooked), lentils contribute significantly to your daily protein intake.
2. Meal prep friendly: You can easily whip up a large batch of these patties to prep in advance and refrigerate for the week or stash in the freezer for later. This makes them an ideal option for busy individuals seeking convenient and nutritious meals.
3. Flavorful and versatile: Lentils possess a mild, earthy flavor that pairs well with a variety of spices and herbs. This allows you to customize the patties to your liking, creating a dish that satisfies your taste buds every time.

Baked Lentil Patties

Recipe by Whisk and NibbleCourse: AppetizersCuisine: Vegan

Servings

10-12

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

150

kcal

Total time

1

hour 

5

minutes

These flavorful baked lentil patties are a healthier, protein-packed twist on falafels, bursting with Middle Eastern spices. Perfect for dipping, wraps, or salads!

Ingredients

• 1 cup dry red lentils

• 1 small shallot, finely chopped (or 1/4 cup red onion, finely chopped)

• 1/4 cup fresh parsley, chopped

• 1/4 cup fresh cilantro, chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon ground coriander

• 1/4 teaspoon salt, plus more to taste

• 1/4 teaspoon black pepper

• 1/2 cup rolled oats (or cornflakes, crushed)

• 1 tablespoon olive oil (for drizzling)

• Optional: 1 teaspoon baking powder

Directions

• Rinse the lentils and place them in a bowl. Cover with water and let soak for 2 hours. Drain well.
• If using cornflakes, pulse them in a food processor with a pinch of salt until finely ground. Transfer to a bowl and set aside.
• Combine the drained lentils, shallot (or red onion), parsley, cilantro, garlic, cumin, coriander, salt, pepper, and baking powder (if using) in the food processor. Pulse until coarsely ground, but not pasty.
• Refrigerate the mixture for at least 30 minutes.
• Preheat oven to 375°F (190°C).
• Take about 2 tablespoons of the lentil mixture and form into patties.
• Coat each patty in the ground cornflakes (or rolled oats).
• Place the patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
• Bake for 15 minutes, then flip and bake for another 10-15 minutes until golden brown and cooked through.
• Serve warm with your favorite dipping sauce or as part of a larger meal.

Notes

• For a crispier exterior, you can pan-fry the patties in a little oil for a few minutes per side after baking.
• Feel free to experiment with different herbs and spices to customize the flavor to your liking.
• These patties are also freezer-friendly, making them a great option for meal prep.

How to Serve

These versatile lentil patties shine as an appetizer, snack, side dish, or even the main event. Tuck them into pita bread or tortillas with a refreshing cucumber and tomato salad and a drizzle of creamy sauce like tahini or broccoli hummus. Alternatively, serve them on a bed of salad, such as a broccoli crunch salad with roasted beetroot or a simple broccoli salad.

For a truly indulgent experience, pair the fritters with a vibrant paprika feta dip, a spicy carrot sriracha hummus, or a tangy lemon dill hummus for dipping. No matter how you choose to enjoy them, these lentil patties are sure to satisfy, whether as part of a fresh salad or a hearty buddha bowl.

READ: How to Cook Sabana De Res

How to Store

1. Refrigerate: To store in the fridge, place leftover patties in an airtight container and refrigerate for up to 5 days.
2. Freeze: For longer storage, freeze the patties. Wrap each patty individually in freezer paper, then place them in a sealed freezer bag. They can be frozen for up to 3 months.
3. Reheat: When ready to eat, reheat the patties in a skillet over medium heat, in the microwave, or in the oven until warmed through. Be careful not to burn them.

Expert Tips

• Use dry red lentils: Avoid using pre-cooked lentils in this recipe, as they tend to retain excess moisture, resulting in a softer, less desirable texture. If you do use cooked lentils, be sure to drain them in a colander for at least 10 minutes to remove as much liquid as possible.
• Gather and prep before blending: To streamline the process, gather and prepare all your ingredients before using the food processor. This ensures a smooth blend and prevents the lentil mixture from becoming overly processed. Aim for a uniform, coarse meal that will hold its soft patty shape without being too wet. If the mixture seems too wet or isn’t holding together well, stir in a tablespoon or two of flour (either all-purpose flour or a gluten-free alternative) to help it firm up.
• Don’t overbake: While we want a crispy exterior, be careful not to overbake the patties, as this can make them dry and crumbly. Keep a close eye on them in the oven and adjust the baking time as needed.
• Process aromatics properly: For the best flavor and texture, ensure your onion, garlic, and herbs are finely minced or roughly chopped before adding them to the lentil mixture. This will prevent large chunks and ensure even distribution throughout the patties.

Health Benefits oof Baked Lentil Patties

Beyond their culinary appeal, these lentil patties pack a serious nutritional punch. Lentils, a powerhouse of plant-based protein, fiber, and iron, are a cornerstone of a healthy diet. The fiber content aids digestion, promoting gut health and keeping you feeling fuller for longer. The iron in lentils is vital for energy production and transporting oxygen throughout the body, while the abundance of protein supports muscle growth and repair.

Moreover, lentils are low in fat and calories, making them an ideal addition to a balanced meal plan. By incorporating these nutrient-rich patties into your diet, you’ll not only tantalize your taste buds but also nourish your body from the inside out.

READ: Homemade Oregano Pesto

Conclusion

Baked lentil patties represent a delightful fusion of flavor, nutrition, and culinary ingenuity. Their versatility shines through in their ability to be enjoyed as a snack, appetizer, or main course, adapting effortlessly to various dietary needs and preferences.

Whether you’re seeking a budget-friendly meal prep option, a wholesome plant-based protein source, or simply a delicious and satisfying dish, these patties are sure to become a staple in your kitchen.

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Frequently Asked Questions

Are lentils high in protein?

Yes, lentils are an excellent source of protein. One cup of cooked red lentils provides around 18 grams of plant protein, making them a fantastic plant-based protein option.

Can I make these with a different type of lentil?

While this recipe has been tested primarily with red lentils, you can experiment with other lentil varieties. Keep in mind that different lentils may require varying soaking times to soften and blend properly.

How do you prevent the lentil patties from falling apart?

Two key tips:

1. Use dry red lentils: Cooked lentils contain more moisture, which can result in a batter that’s too wet and doesn’t hold its shape. If you must use cooked lentils, be sure to drain them thoroughly after soaking and pat the washed herbs and veggies with a kitchen towel to remove excess moisture.
2. Don’t over-blend: Blend the mixture until it forms a coarse meal, not a paste. If it seems too wet, add a tablespoon or two of all-purpose flour or gluten-free all-purpose flour and let the mixture set for a few minutes before forming patties. This will help them hold their shape better.

Is it safe to eat uncooked lentils?

No, it’s not recommended to eat uncooked lentils or even soaked lentils. Baking the patties in the oven ensures the lentils are cooked through and safe to consume. Cooking also makes them easier to digest.

Can lentil patties be cooked in the air fryer?

Absolutely! Line the air fryer basket with parchment paper and form the mixture into patties, ensuring they fit comfortably in the basket without touching. Lightly spray the patties with oil and cook at 360°F (180°C) for about 15 minutes, flipping them halfway through, or until golden brown and cooked through. Cooking time may vary depending on your air fryer model.

Is there a Quick Way to Soak the Lentils?

Yes, you can use boiling water instead of regular water to soak the lentils. This will reduce the soaking time to about 30 minutes, allowing the lentils to become plumped and softened. Remember to drain them well before using.

Can these be made ahead of time?

Yes, these lentil patties are perfect for meal prep!

• Fridge storage: You can store them in the fridge for up to a week. Form the individual patties but don’t bake them. Store them in an airtight container in the refrigerator for up to 5 days. When ready to eat, reheat them in a toaster oven or skillet for about 5 minutes per side, or until warmed through.
• Freezer storage: To freeze, place the formed (unbaked) patties on a parchment-lined plate and freeze for an hour or until solid. Transfer the frozen patties to a freezer-safe bag or container and freeze for up to 2 months. To enjoy, thaw overnight in the refrigerator and then bake according to the instructions.

Can I add an egg to the lentil patty mixture?

While the original recipe doesn’t call for an egg, you can certainly experiment with adding one to the lentil mixture. An egg can act as a binder, potentially helping the patties hold their shape even better. However, keep in mind that this may slightly alter the texture and flavor of the final product. If you choose to add an egg, make sure it’s well beaten before incorporating it into the lentil mixture.