Easy Baked Lentil Patties
These easy baked red lentil patties are full of flavor, budget-friendly and a perfect high-protein option for your next meal prep.
Falafels are a Middle Eastern food made of blended chickpeas, herbs and spices that are formed into balls or patties then fried to crispy perfection. And that is where I got the inspiration for these delicious lentil patties, a budget-friendly variety that we’re baking in the oven.
No they are not falafel, but swapping the chickpeas for the lentils does make these faster to make. Traditional recipes often have the chickpeas soak overnight, but using lentils requires much less time to soak. Best part, they are still just as flavorful and packed with lots of protein.
Why You’ll Love These Lentil Patties
- Budget-friendly. This recipe uses red lentils, a cheap source of plant-protein. A great option for anyone that is being mindful of their food budget.
- High in Plant Based Protein. Red lentils are surprisingly high in protein, about 18 grams per cup cooked, which makes it a great option for those looking to up their plant-protein intake.
- Great to meal prep. This recipe makes a large batch of patties. You can prep in advance, refrigerate for the week or place in the freezer for when you need them.
Key Ingredients and Substitutions
- Red Lentils: ONLY USE DRY RED LENTILS FOR THIS RECIPE. Do not cook the lentils prior to making this recipe as this will make the patties too mushy and they won’t get firm.
- Shallot: You can also use some red onion as well.
- Herbs: I used a mix of parsley and cilantro. If not a fan of cilantro, feel free to use more parsley or some dill for extra freshness and flavor.
- Garlic: I used 6 garlic cloves, but feel free to adjust to your own preference.
- Spices: I used a mix of cumin powder and ground coriander.
- Cornflakes: I wanted a little more texture on my patties so I rolled them in some crushed cornflakes. Totally optional, but really enjoyed the bit of crunch they offered considering these are baked.
- Baking Powder: This will help make these more tender and fluffier inside after baking. Don’t skip this.
How to Make Red Lentil Patties
Add your rinsed red lentils to a large mixing bowl and add enough water to cover the lentils by 2 inches. Cover the bowl and allow the lentils to soak for 2 hours.
Drain the lentils in a colander for a few minutes as you prepare your remaining ingredients.
If making the cornmeal crust, use your food processor to grind up the cornflakes and salt then transfer to a bowl and set aside to use later.
To the food processor, add your soaked lentils, parsley, cilantro, shallot, garlic, cumin, coriander, baking powder and salt. Run the food processor on high in 30 second intervals, making sure to scrape down the sides in between as needed. Continue to process until the mixture is well combined into a coarse meal.
Cover the mixture and place in the fridge for an hour to set.
Preheat the oven to 375F. Grab 1-2 tablespoons of the lentil mixture and form into a patty shape. Carefully press the patty into the crumb mixture and place on a baking sheet sprayed with high heat cooking oil and repeat with remaining mixture (feel free to skip breading).
Spray the tops of the patties with oil and then place in the oven to bake for 15 minutes. Flip and bake for an extra 5-8 minutes or until browned.
Expert Tips
- Use DRY red lentils. If you use cooked lentils in this recipe, your recipe will vary in results and have a different texture.
- Reduce excess moisture. Make sure to drain your lentils really well. I let the lentils sit in a colander for 10 minutes while I gather and prepare the other ingredients to place in the food processor.
- Blend the lentil mixture until the mixture is uniform and the texture is like a course meal that can form a soft patty shape.
- If your mixture is too wet and not holding together, stir in some flour. Blend in 1-2 tablespoons of all-purpose flour or gluten-free all-purpose flour to the mixture.
- Your patties will be soft when you shape them. They will firm up when baked in the oven, trust the process.
- If your food processor is weak, consider running the onion, garlic and herbs first in the food processor to make sure it is finely minced. You can also roughly chop these ingredients before adding them into the food processor with the lentils.
Frequently Asked Questions
One cup of cooked red lentils contains 18 grams of plant protein, which makes it a great plant based protein option!
I have not tested this recipe with other lentil varieties. Do note that they will likely require more soaking time to soften enough to properly blend.
Two big tips. First tip, make sure you use dry red lentils. Cooked lentils will be too moist and you won’t get the same result. Second tip, make sure your batter isn’t super wet. Do this by making sure you let the lentils drain a bit after soaking and patting any washed herbs/veggies with a kitchen towel to remove excess moisture. If the batter is too wet and not holding its shape, blend the mixture with 1-2 tablespoons of all-purpose flour or gluten-free all-purpose flour. Allow the mixture to set for a few minutes before forming the patties.
Do not eat uncooked lentils. This recipe uses soaked lentils, which are then baked in the oven to cook through making them safe to consume and easier to digest.
Yes! Honestly, this is the best part of this recipe.
Fridge Storage: If using for the week, form the individual patties and bake as instructed. They can be stored in the fridge in an airtight container for up to 5 days. To reheat place in a toaster oven for 5 minutes or until warmed through.
Freezer Storage: If planning to freeze, form the patties and place on a parchment lined plate and freeze for an hour. Transfer the frozen patties to a freezer safe baggy or container and store in the freezer for up to 2 months. When ready to enjoy, thaw out your patties and then bake according to instructions.
How to Serve
You can change up the size and shape of the individual patties to your preference. Use smaller shaped patties as a fun protein rich snack that you can dunk into your favorite sauces like hummus, cilantro lime sauce, or tzatziki.
They can also be served similar to falafel in a pita and stuffed with extra vegetables. I also enjoy them in nourish bowls served with rice/quinoa, roasted cauliflower, greens and sauce of choice.
More High Protein Vegan Recipes to Try
- High Protein Roasted Chickpea Tempeh Bowls
- Tofu Cabbage Stir Fry
- Vegan Burrito Bowl with Spiced Lentil Taco Meat
- Easy Homemade Seitan Stir Fry
- Sesame Ginger Soy Curls
Easy Baked Lentil Patties
- Prep Time: 20 minutes
- Soak and Rest Time: 3 hours
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes
- Yield: 14–16 patties 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern Inspired
- Diet: Vegan
Description
These easy baked red lentil patties are full of flavor, budget-friendly and a perfect high-protein option for your next meal prep.
Ingredients
- 2 cups dry red lentils, rinsed well
- 3/4 cup fresh parsley, stems removed
- 3/4 cup fresh cilantro, stems removed
- 1 large shallot or 1/4 small red onion, roughly chopped
- 6 cloves of garlic, minced
- 1 tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp baking powder
- Salt to taste, I used about 1/2 tsp kosher salt
Optional Cornflake Crust
- 2 cups cornflakes (I used a vegan variety)
- 1/2 tsp kosher salt
- Spray Oil
Herby Yogurt Sauce
- 3 tbsp thick unsweetened plant based yogurt
- Juice of half a small lemon
- 1 tsp Dijon mustard
- 1 large garlic clove, grated
- 2 tbsp parsley, minced
- Salt and pepper to taste
Instructions
- Add your rinsed red lentils to a large mixing bowl and add enough water to cover the lentils by 2 inches. Cover the bowl and allow the lentils to soak for 2 hours.
- Drain the lentils in a colander for a few minutes as you prepare your remaining ingredients.
- If making the cornmeal crust, use your food processor to grind up the cornflakes and salt then transfer to a bowl and set aside to use late.
- To the food processor, add your soaked lentils, parsley, cilantro, shallot, garlic, cumin, coriander, baking powder and salt. Run the food processor on high in 30 second intervals, making sure to scrape down the sides in between. Continue this process until the mixture is well combined and is similar to a coarse meal.
- Cover the mixture and place in the fridge for an hour to set.
- Preheat the oven to 375F. Grab 1-2 tablespoons of the lentil mixture and form into a patty shape. Carefully press the patty into the crumb mixture and place on a baking sheet sprayed with high heat cooking oil and repeat with remaining mixture (feel free to skip breading).
- Spray the tops of the patties with oil and then place in the oven to bake for 15 minutes. Flip and bake for an extra 5-8 minutes or until browned.
- Serve with a simple sauce if desired. Whisk the sauce ingredients together in a bowl and serve with the patties.
Notes
Use DRY red lentils. If you use cooked lentils in this recipe, your recipe will vary in results and have a different texture.
Reduce excess moisture. Make sure to drain your lentils really well. I let the lentils sit in a colander for 10 minutes while I gather and prepare the other ingredients to place in the food processor.
Blend the lentil mixture until the mixture is uniform and the texture is like a course meal that can form a soft patty shape.
If your mixture is too wet and not holding together, stir in some flour. Blend in 1-2 tablespoons of all-purpose flour or gluten-free all-purpose flour to the mixture.
Your patties will be soft when you shape them. They will firm up when baked in the oven, trust the process.
If your food processor is weak, consider running the onion, garlic and herbs first in the food processor to make sure it is finely minced. You can also roughly chop these ingredients before adding them into the food processor with the lentils.
Nutrition
- Serving Size: 1
- Calories: 230
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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This looks so yummy! One question though as someone that gets the soapy aftertaste that ruins all foods from coriander (cilantro) is there a herb you’d recommend to substitute for it?
Yes! You can use 1/4 cup dill and an extra 1/2 cup of parsley or more dill if you like the taste of it. Someone commented on my IG saying they also loved it with a small amount of mint. So hope that helps. 🙂
Can you add chia seeds to increase binding? Or if you eat eggs could you add an egg?
You can. I would grind a tablespoon of them up and let it gel with 2 tbsp of water so it mixes well into the batter. If the mixture isn’t coming together, you can also use 1-2 tbsp of flour like they do in traditional falafel preparation, which will combine with the moisture of the mixture to bind together.
Can I use brown lentils? And if yes, will the soaking time be different?
I have not tested it, but it should still work. I would soak for a little longer, about 4-6 hours just to make sure they are fully soaked before blending. 🙂
This looks great! Two questions:
1. Is there a substitute for cilantro if you don’t like it?
2. Can you sub the fresh herbs for dried herbs?
Thanks! 🙂
Hi Dana! Great questions! I would swap the cilantro for some dill. I personally would do 1/2 cup dill and then add an extra bit of parsley to keep the amounts the same. I would encourage using the fresh herbs for this as they do add to the bulk of the patty mixture and will have more flavor compared to dry. Hope this helps!
Made it today. Really great! Thank you!
I’m so glad you tried these! Thank you so much. 🙂
Delicious and fairly straightforward to make as long as you account for prep time. I was so happy these turned out because in the past I’ve tried to make falafel and other lentil fritters with limited results. Cornflake crust is definitely worth it, so tasty.
I made a spicy tahini (tahini + sriracha) on the side which went well. Next time I might add in a bit more salt and maybe some kind of chili or heat to the mix.
I made these today. Yum! Couldn’t find parsley at the store so I subbed in kale, and coated them in panko instead of cornflakes ( we’re not gluten free). Will definitely make them again.
I’m so happy you made these Naomi! And yes, the panko is a great addition and often my swap when I run out of cereal. So glad you enjoyed these. 🙂
I made these last week to go in a nourish bowl and they were amazing! Definitely going to be a repeat for us, thanks for creating this recipe!
You are so welcome! So happy you love the recipes! Means os much to hear. 🙂
This is a fantastic and delicious recipe!! Thank you so much. Just love these to top a salad. Easy to make. Yummmm!