Step 1

Cook the lentils in salted water for 10 minutes according to package directions. (If there is still liquid in the pot afterwards, drain the lentils in a fine-meshed sieve.)

Step 2

Meanwhile, heat 1 teaspoon of olive oil in a frying pan and sauté the onions for 2-3 minutes until translucent. Then add the garlic and sauté for another minute.

Step 3

Combine the cooked lentils with the fried onions, garlic, chopped chili pepper, nutritional yeast flakes, cumin, paprika powder, whole wheat flour, and some salt and pepper in a bowl. Then chill the mixture for 1-2 hours (or overnight) in the refrigerator. (If the mixture is still too soft after chilling, you can add more flour. However, the mixture should also not be too firm, or the patties won’t be as creamy inside.)

Step 4

Form about 12 flat patties from the mixture using slightly moistened hands. Heat some oil in a non-stick pan over medium-high heat and fry the patties for about 4-5 minutes on each side until golden brown and crispy. (Please do not flip them too soon, or the patties may fall apart).

Step 5

Sprinkle the lentil patties with fresh parsley, if desired, and serve with guacamole or another dip of your choice.

Step 6

Enjoy!