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Crispy lentil patties with feta yogurt dip on small white plate.
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5 from 1 vote

Crispy lentil patties

Lentil patties made with brown lentils and seasoned with Mediterranean flavors. These crispy patties are served with a refreshing yogurt and feta dip.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: 30 minute meals, Veggie cake recipes
Cuisine: American
Servings: 5 servings
Calories: 483kcal
Author: Cheryl Bennett

Equipment

Ingredients

  • 2 cups brown lentils cooked
  • 1/3 cup sun-dried tomatoes, in oil diced
  • 2 tbsp. chickpea flour
  • 1 tsp. dried oregano or 1 tbsp. fresh oregano
  • 1 tsp. dried dill or 1 tbsp. fresh dill
  • 1/2 tsp. freshly ground black pepper
  • 1 medium carrot peeled and grated, about 1 cup
  • 3 cloves garlic minced
  • 1/2 small onion finely diced or grated
  • 2 tbsp. olive oil

For the feta yogurt dipping sauce

  • 1/3 cup plain Greek yogurt whole milk or reduced fat, not fat-free
  • 6 oz. feta cheese
  • 2 tbsp. extra-virgin olive oil
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. dried dill or 1 tsp. chopped fresh dill
  • 1/3 cup English cucumber grated or very finely diced
  • 2 tbsp. red onion very finely diced

Instructions

  • Cook lentils for 10 minutes. They should be soft, but still have texture.
  • Drain the lentils and spread them out on a baking sheet to cool slightly. They do not need to be completely cooled, just not hot.
    Cooked lentils on sheet pan.
  • In the bowl of a food processor, add lentils, sun-dried tomatoes, chickpea flour, dill, oregano, pepper, grated carrot, garlic, and onion. Pulse until mixture is uniform.
    I prefer the mixture to have some texture, pulse until you are happy with the consistency of your mixture.
    Lentil mixture in food processor.
  • The lentil mixture should hold together when you form it into a ball. If yours is too dry, add a tablespoon of water and pulse again until it begins to hold together. If it is too wet, add an additional 1/2 tablespoon - 1 tablespoon of chickpea flour and pulse again.
    Once you're happy with the consistency, portion out the lentil mixture into 10 patties. I use a scoop to ensure they are all the same size. They should be just shy of 1/4 cup ( 1 1/2 oz.) each.
    Lentil mixture shaped in my hand.
  • Form them into patties and place on a baking sheet.
    Heat a large skillet over medium to medium high heat. Add olive oil and swirl to coat the bottom of the pan.
    Lentil patties on baking sheet.
  • Cook for 3 - 4 minutes on each side. Take care when flipping, as patties are soft when warm (they will firm up as they cool slightly).
    Cooking lentil patties in a sauté pan.
  • Remove from pan and set aside to cool slightly. Serve with whipped feta and yogurt dipping sauce.

Whipped feta yogurt dipping sauce

  • Add feta, yogurt, olive oil, pepper, and dill to a small food processor. Pulse to break up the feta, then run for 3 - 4 minutes until mixture is smooth.
  • Add dip to a small mixing bowl, then fold in the diced red onion and cucumber. Stir until thoroughly combined. Top with additional diced onion and cucumber, if desired.

Notes

  • Roughly 1 cup dry lentils will yield 2 - 2 1/4 cups cooked.
  • You can add 1/4 cup of crumbled feta to the lentil patties mixture, if you'd like. It'll give them even more flavor.
  • For the feta yogurt dip, you can add in finely diced capers or olives for a salty bite.
  • Store leftover patties in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Nutrition

Serving: 2patties | Calories: 483kcal | Carbohydrates: 59g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 31mg | Sodium: 433mg | Potassium: 1086mg | Fiber: 26g | Sugar: 4g | Vitamin A: 2414IU | Vitamin C: 14mg | Calcium: 287mg | Iron: 8mg