red lentil patties

Easy and delicious red lentil patties served with a garlic-herb tahini sauce. Both vegan and gluten-free, these veggie patties are bursting with savory flavors, hearty texture, and oodles of plant-based protein. They are perfect to eat on their own as lentil cakes, wrapped in pita bread or in burger buns to create scrumptious vegan lentil burgers. 

Red Lentil Patties with a Garlic-Herb Tahini Sauce (vegan, gluten-free)

onion,

4-5 large carrots, sliced

(200 grams) split red lentils, thoroughly rinsed

(480 ml) water

(90 grams) gluten-free rolled oats*, divided

garlic, crushed**

lemon juice

Tablespoon ground paprika

cumin

salt,

black pepper,

(15 grams) chopped fresh chives

(15 grams) chopped fresh cilantro

(70 grams) tahini

½ Tablespoons fresh lemon juice

apple cider vinegar

Tablespoons water,

¼ cup (15 grams) fresh cilantro

¼ cup (15 grams) fresh parsley

salt

black pepper

In a medium saucepan, heat one Tablespoon of olive oil and melt the chopped onions until slightly golden. Add the carrots, cover with water, and cook until fork-tender. Strain carrots and onions and set aside.

Meanwhile, cover the lentils with two cups water and cook until tender, about 15-20 minutes. If needed, add more water to keep the lentils submerged. Set aside.

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or silpat.

Add the onions-carrot mixture and the red lentils to a food processor. Pour half of the rolled oats (½ cup), garlic, lemon juice, the remaining olive oil, paprika, cumin, salt and black pepper. Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.

Transfer the mixture to a large mixing bowl, and add the reserved ½ cup rolled oats, chives, and cilantro. Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape. If not, add more oats.

Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture. Form the mixture into patties, and transfer to the lined baking sheet. Repeat with the remaining mixture. You should have 15-18 patties.

Bake the patties for about 20-25 minutes, or until golden-brown. Remove from the oven and cool a few minutes on the pan before moving. They&#8217;ll continue to firm up as they cool.

For the red lentil patties:

Add all the ingredients for the sauce to a food processor and process until emulsified and the sauce just begins to take on a soft green color. The herbs should be very finely chopped. Transfer to an airtight jar or container and refrigerate until ready to serve.

Enjoy the patties warm with a side of salad or tucked into a warm pita bread, and drizzle with the tahini sauce.

For the garlic-herb tahini sauce:

I love this recipe!  I vary it by adding chickpeas and Siracha sauce.  Thank you so much for a fabulous vegan burger!

A very tasty patty.  I just altered the cooking a little.  I sautéed the carrots and onions with avocado oil to give it a more carmel flavor.  Added a tiny touch of agave to the tahini sauce because it was so acidic.  Overall delicious  .

Excellent and easy.  I didn’t have chives or cilantro so I just made them without. Great texture!  Love that they are not fried.

I’llgive 5 stars to any plant based healthy dish my meat &amp; potatoes addicted husband will eat and then eat seconds.  I followed the recipe exactly and these patties were absolutely delicious.  The tahini garlic sauce paired with the patties beautifully and I thought my husband was going to lick the bowl.  I’m trying to get him to eat more plant-based foods as he’s been having issues with his gallbladder but knew  he was getting tired of salad or rice/beans or quinoa/beans, etc. I was looking for a main dish to serve with his favorite dill potato salad and this was it! This would also be good as it appetizer.  
Thank you!

Del, this is a nice change from a traditional patty. What a great way to use lentils. These seem so hearty, you won’t miss the meat. I love the idea of a tahini sauce as well.

I have been WFPB for almost 6 months, and this is the best recipe I have tried during that time. I'm not a fan of lentils, either, but I had never tried red lentils before this recipe. I usually eat these patties with brown rice and the sauce.  The sauce is a wonderful accompaniment for these patties. I've even eaten them cold from the frig! The recipe makes a good amount and the patties freeze very well. Very highly recommended!

These are so yummy.  Love the flavor of the Garlic Herb Tahini sauce!

This is amazing recipe am really like it.
Am so happy to have it 
You made my day thank you so much

https://www.youtube.com/watch?v=wkpow4cvkEs

These vegan and gluten-free red lentil patties served with a garlic-herb tahini sauce are bursting with savory flavors, hearty texture, and oodles of plant-based protein. Full recipe here: http://www.delscookingtwist.com/2017/03/08/red-lentil-patties-with-a-garlic-herb-tahini-sauce-vegan-gluten-free/

Red Lentil Patties with a Garlic-Herb Tahini Sauce (vegan, gluten free)

This Indian porridge is transformed into red lentil patties for a tasty treat that’s perfect for snacks and meals. So delicious!

Kichari Lentil Patties

Tablespoons of oil (divided)

garlic (chopped)

fresh ginger (chopped)

onion

red lentils

brown rice ((basmati, long-grain, or short grain))

water

cumin seeds

mustard seeds

turmeric

¼ cup of fresh cilantro (chopped)

parsley

Sriracha (optional)

In a medium pot, combine 1 tablespoon oil, garlic, ginger, and onion and saute on medium heat until lightly browning. Add red lentils, rice, and water and bring to a low boil. Cover pot and lower to a simmer. Let cook for 25 to 35 minutes until rice and lentils are cooked and it has reached a porridge-like consistency. Uncover the pot, turn off the heat, and let rest for 10 minutes, it will thicken a bit.

When rice and lentils are done cooking, heat 1 tablespoon of oil in a skillet and add cumin and mustard seeds, heat on medium-low until mustard seeds begin to pop, usually 1 to 2 minutes. Do not let them burn. Add turmeric and black pepper to the oil and stir. Add chopped vegetables of choice to skillet and cook on medium-low heat until just tender and salt to taste. Add fresh herbs and stir into the cooling rice/lentil mixture.

Preheat the oven to 400 degrees F and lightly oil the baking sheet, or line with a silicone mat or parchment paper. When cool enough to handle, form kichari into small balls with your hands and lay them on a sheet evenly spaced. Bake for 10 to 15 minutes on each side until golden brown and crispy. They will remain soft and delicious inside. Drizzle with a condiment of choice - Sriracha would work well here.

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