Easy Lentil Patties with Lemon Tahini Dip
Flavorful lentil patties combined with a creamy lemon tahini dip, perfect for a hearty lunch or dinner.
Ingredients
For the Lentil Patties
- 1 cup cooked lentils (green or brown) Make sure they are fully cooked.
- 1/2 cup breadcrumbs
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 medium egg, beaten (or flax egg for vegan option)
- 2 tbsp fresh parsley, chopped
- To taste Olive oil for cooking Use enough to coat the skillet.
For the Lemon Tahini Dip
- Lemon Tahini Dip ingredients were not specified in the article. A simple recipe could involve tahini, lemon juice, garlic, and water.
Instructions
Preparation
- If you're starting with dry lentils, rinse and cook them according to the package instructions until tender.
- In a large bowl, combine the cooked lentils, breadcrumbs, chopped onion, minced garlic, cumin, smoked paprika, salt, black pepper, and parsley.
- Pour in the beaten egg (or flax egg) and mix thoroughly until well combined.
- Take a small amount of the mixture and form it into patties, about 2-3 inches in diameter.
Cooking
- Heat olive oil in a non-stick skillet over medium heat.
- Carefully place the patties in the pan, cooking for about 4-5 minutes on each side until golden brown.
- Remove the patties from the skillet and place on paper towels to absorb excess oil.
Serving
- Serve warm with the Lemon Tahini Dip.
Notes
For firmer patties, refrigerate the mixture for about 30 minutes before shaping and cooking. Adjust spices to your liking, such as adding chili flakes for heat.