lemon tahini dip

These bite-sized lentil patties are crispy on the outside yet soft and flavorful on the inside. Pair them with a side of garlicky lemon tahini dip, and you&#39;ll be licking your fingers clean!

Easy Lentil Patties (with Lemon Tahini Dip)

white onion, diced

garlic,

tomato paste

chickpea flour

coriander

Italian seasoning

Sea salt & pepper

olive oil

runny tahini

lemon juice

garlic

salt

Fresh parsley, minced

lemon

Rinse and soak the red lentils in enough water to cover the top layer. They will expand, so be generous with the amount of water you use. We recommend soaking them overnight, but definitely for at least 2-3 hours.

After the lentils have soaked, drain and add them to a food processor along with the onion, garlic, tomato paste, chickpea flour, and seasonings. Pulse everything together until you have a fairly smooth batter (it&#39;s okay if there are some chunks, or if it seems a little runny).

Next, heat the olive or grapeseed oil in a frying pan on medium. You&#39;ll know the oil is hot enough when you stick a wooden handle in it and you see bubbles around it.

Form 1-2 tablespoon patties in your hands, flattening them slightly. We usually cook about 5-6 patties at a time, but you can cook however many will fit in your pan. Fry them on each side for 2-3 minutes, or until golden brown.

Transfer each patty to a plate lined with paper towel to absorb excess oil. Set aside while you prepare the dip.

Lentil patties

While the patties cool, prepare the lemon tahini dip by combining runny tahini, lemon juice, garlic, salt, and water to thin slightly. For extra flavor, add fresh minced parsley as well.

Serve the patties with lemon tahini dip, chopped parsley, and an extra squeeze of lemon for a delicious snack or appetizer. Happy eating!

Lemon tahini dip

Thanks Justine! Really enjoyed these patties!! Initially I thought the batter was too thin but it was just right to spread small circles on the fry pan. The key is to keep them thin so they cook through. I put the lid on while cooking to generate some extra steam. It is a keeper 🤩 - they will go amazing with a ranch type dressing (vegan or otherwise).

Wow! I’ve made these like 5 times and had to finally come back to leave a review! Thank you for this recipe! 

Tips for people not cooking in the center, make them much smaller,
Like think chicken nugget size this worked best for me! And cook them until they are dark brown like the photo. 

These are so good and a great chicken nugget substitute for my 15 mos old girl, she loves them and I do too! So addicting! And I love that this recipe makes a lot of better, I leave it in the fridge and just make some every day and it lasts us like 3-4 days. 

The sauce was a bit off for me but I made my own dipping sauce with ketchup, paleo Mayo, dill relish and spices and it was so yummy! Thank
You thank you!

These stick together really well, and I like how simple the recipe is. I enjoy them dipped in some hot pasta sauce. I bake them, and keep them in the freezer for a nice filling snack. I think they'd make good "meatballs" too.

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Easy Lentil Patties (with Lemon Tah...

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