Made with wholesome ingredients like black lentils, carrots, and fresh herbs, these lentil patties are easy to make and absolutely delicious. I originally made this recipe for my eight-month-old niece as an easy finger food to bring to daycare. The day I tested this recipe, we had friends over, and I served them as an appetizer. The entire platter was quickly devoured by both kids and adults!
Since then, we've been making these patties frequently because they're so handy. Whether we're packing them for school lunches or air frying them after sports practice, these lentil fritters are an easy and delicious meal solution.
While they do require a bit of prep, they take less than 20 minutes to cook in the air fryer when you're ready to eat. If you're looking for a flavorful, plant-based dish that checks all the boxes for a healthy, hearty meal, these Black Lentil Patties are for you!
Serve them as a main dish, in a veggie burger, or on top of a grain bowl—these lentil patties are a great option for meal prep or a quick weeknight dinner. The best part? They're freezer-friendly, packed with protein, and loved by the whole family!
Ingredient Notes
- Black Lentils: For this recipe, you'll need 1 cup of dried black lentils. They provide a wonderful meaty texture, and cooking them until soft makes it easy to purée and shape the patties without needing any additional binder.
- Vegetables: The base of these patties includes ½ cup chopped onion, ½ cup chopped carrots, and ½ cup chopped celery. These veggies not only add flavor but also help provide structure.
- Garlic and Fresh Herbs: Three cloves of minced garlic and a sprig of fresh thyme add a burst of savory flavor to the lentil mixture. Fresh herbs like thyme or even fresh cilantro are a great way to add brightness to the patties.
- Breadcrumbs: To bind the patties together, you'll need 2 cups of breadcrumbs. You can use gluten-free breadcrumbs if you prefer, making these patties perfect for anyone with dietary restrictions.
- Seasonings: Simple pantry ingredients like ½ teaspoon paprika, 1 teaspoon salt, and a bay leaf are used to build flavor. Feel free to experiment with other spices like ground cumin or smoked paprika to make them your own.
Instructions
Start by cooking the lentils. In a large pot, heat a splash of olive oil over medium heat, then add ½ cup chopped onion and ½ teaspoon salt. Sauté for 6-9 minutes until the onions become soft and translucent. Add ½ cup chopped carrots, ½ cup chopped celery, and 3 cloves of minced garlic, cooking for another 6 minutes until the vegetables are tender.
Next, stir in 1 cup dried black lentils, 3 ½ cups water, 1 bay leaf, and 1 sprig of fresh thyme. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 35-40 minutes, or until the lentils are soft. Once cooked, remove and discard the bay leaf and thyme sprig.
To prepare the lentil mixture, scoop 1 cup of cooked lentils into a food processor and purée until smooth, resembling a wet hummus consistency. This helps bind the patties together. In a large mixing bowl, combine 1 ½ cups of the remaining cooked lentils, the lentil purée, 2 cups breadcrumbs, 1 teaspoon salt, and ½ teaspoon paprika. Mix well until fully combined.
Using a spring-loaded ice cream scoop, portion the lentil mixture onto a parchment-lined baking sheet. Compress each scoop of the mixture with a fork, then gently flatten it to about ½ inch thick to ensure even cooking. Arrange the patties on the baking sheet and freeze for at least 2 hours, or until firm.
When ready to cook, preheat your air fryer to 400°F (200°C). Lightly spray the patties with avocado oil spray and place them in the air fryer basket in a single layer. Cook for 8 minutes, flip, and cook for another 8 minutes until the patties are golden brown and crispy on the outside.
How to Serve
- I love eating the with a dipping sauce. My favorite right now is this yogurt dill sauce! Cilantro garlic sauce and lemon herb tahini are also great pairings.
- Serve as a veggie burger on a toasted bun with your favorite toppings, such as fresh herbs, pickled red onions, fresno, and a smear of tahini sauce.
- Add to a grain bowl with quinoa, roasted sweet potatoes, and a drizzle of tahini sauce for a balanced, protein-packed meal.
- Enjoy as a main dish with roasted vegetables or a fresh side salad.
- Stuff into pita bread with shredded lettuce, fresh cilantro, and a touch of lemon juice.
Tips, Tricks, and Alterations
- Different Lentils: You can substitute black lentils with green lentils or brown lentils, but you may need to adjust the amount of breadcrumbs based on moisture levels. Red lentils can also be used if you prefer a softer texture, but they will require more purpose flour or oat flour to hold together.
- No Air Fryer? You can bake these patties in the oven at 400°F (200°C) for about 25-30 minutes on a baking sheet lined with parchment paper, flipping halfway through. Alternatively, pan-fry them in a large skillet over medium-high heat until golden brown.
- Add More Flavor: Feel free to mix in ground cumin, smoked paprika, or even a bit of chili powder for added depth. Fresh cilantro or parsley can also add a burst of freshness. For an umami boost, you can add a dash of soy sauce or tomato paste to the mixture.
- Storage: These patties are freezer-friendly. Freeze them on a sheet pan first, then transfer to a freezer bag for up to 3 months. Store cooked patties in an airtight container in the refrigerator for up to 4 days. They make a fantastic meal prep option for busy weeks.
- Cooking for Kids: I originally made this recipe for my eight-month-old niece as an easy finger food. These patties are soft enough for little ones but flavorful enough that adults love them too. They've become a household favorite for school lunches and quick dinners.
- Frying Options: If you prefer to fry the patties, use a non-stick skillet with hot oil over medium heat. Cook for 3-5 minutes on each side until they develop a deep golden brown crust.
- Other Variations: Adding chickpea flour or a flax egg can help bind the mixture better for a gluten-free and eggless option.
If you’ve tried this Black Lentil Fritters recipe or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals and anything else I’m up to.
Recipe
Black Lentil Patties
Ingredients
- 2 tablespoons olive oil
- ½ cup chopped onion 75 g
- ½ teaspoon salt 2.5 g
- ½ cup chopped carrots 65 g
- ½ cup chopped celery 55 g
- 3 cloves garlic minced
- 1 cup dried black lentils 200 g
- 3 ½ cups water 825 ml
- 1 bay leaf
- 1 sprig fresh thyme
- 2 cups breadcrumbs 120 g
- 1 teaspoon salt 5 g
- ½ teaspoon paprika 1.5 g
- Avocado oil spray
Instructions
- In a large pot, heat a splash of olive oil over medium heat. Add ½ cup chopped onion and ½ teaspoon salt. Sauté for 6-9 minutes until softened.
- Stir in ½ cup chopped carrots, ½ cup chopped celery, and 3 cloves minced garlic. Cook for another 6 minutes, stirring occasionally.
- Add 1 cup dried black lentils, 3 ½ cups water, 1 bay leaf, and 1 sprig of fresh thyme. Bring to a boil, then reduce heat to low and simmer for 35-40 minutes, or until lentils are soft. Remove and discard bay leaf and thyme sprig.
- Scoop 1 cup of cooked lentils into a food processor and purée until smooth. In a large mixing bowl, combine 1 ½ cups of the remaining lentils, the lentil purée, 2 cups breadcrumbs, 1 teaspoon salt, and ½ teaspoon paprika. Mix well.
- Portion the lentil mixture onto a parchment-lined baking sheet using a spring-loaded ice cream scoop. Flatten each scoop to about ½ inch thick. Freeze for at least 2 hours.
- Preheat air fryer to 400°F (200°C). Lightly spray patties with avocado oil spray. Cook in a single layer for 8 minutes, flip, and cook for another 8 minutes until golden brown.
Did you make this recipe? Let me know!