Red Lentil Veggie Patties


These red lentil patties, are a different take on the falafel concept and are seriously packed full of flavour and goodness. Baked rather than fried, crispy on the outside and soft and juicy in the centre, all they need is a squeeze of fresh lemon and they are guaranteed to satisfy. Very quick and easy to prepare too. Enjoy them as part of a meal, perhaps with a green salad, or wrapped in a pitta with your favourite accompaniments. Gluten free and oh so healthy!

Red Lentil Veggie Patties


200g red lentils, rinsed and soaked in cold water for 30 minutes (no cooking required)

1tbsp veggie stock powder

1 large white or yellow onion, finely chopped

2 medium carrots, grated

1 cup white cabbage, finely shredded

1 medium potato, peeled finely grated

3 cloves of garlic, crushed

1 cup of fresh parsley, roughly chopped

100g almond flour

1/4 of a cup nutritional yeast

1tsp garam masala

1tsp coriander powder

1/2tsp cumin

1 lemon, juiced

1tsp baking soda

A few sprays of olive oil

Sweet paprika

Sesame seeds for sprinkling

More fresh lemon juice for serving

  • Start by washing and soaking the lentils in plenty of fresh cold water.
  • Preheat the oven at 200C. Line a large baking tray with silicone or parchment paper.
  • If you prefer, like me, chop all the veggies using a food processor. Alternatively, chop them by hand or use a grater.
  • In a large frying pan, add half a cup of water and dissolve the stock powder. Throw in the onion, the carrots, the cabbage and the potato. Cook over low to medium heat until softened and almost dry. Add the crushed garlic and continue to cook for a couple more minutes. Check the seasoning and add salt and pepper if needed. Turn off the heat and transfer to a colander and let cool.
  • Meanwhile, process the parsley in a large food processor till its finely chopped. Drain the lentils and pat them dry with a tea towel. Place the lentils in the food processor, along with the parsley. Process, scraping the sides with a spatula as needed, until you end up with a mixture that is well incorporated, but still holds some texture.
  • Add the almond flour, the nutritional yeast, the spices and the lemon juice into the food processor and pulse a few times, scraping the sides once more as needed.
  • Transfer the mixture into a large bowl and add the cooled veggies and baking soda. Mix well with a wooden spoon.
  • Oil your hands slightly to prevent the mixture from sticking. Having your prepared baking tray near, begin forming patties, until you have used up all the mixture. The size and shape it up to you. Lay them on the tray, leaving a cm of space between them.
  • Lightly spray them with olive oil and sprinkle the sesame seeds and the paprika on each patty.
  • Bake slightly over the middle in the oven for 20 minutes. Carefully turn the patties, spray with oil and sprinkle with sesame seeds and paprika on this side and continue to bake for a further 15 minutes, until they are browned and firm to the touch.
  • Depending on the size you have given your patties, you may need to adjust their cooking time slightly.
  • Serve with freshly squeezed lemon juice.



These patties are very rich in nutrients, including protein, fibre, vitamins and minerals.

The dry lentils give these patties a wonderful texture.

They can be enjoyed cold too.

They pair wonderfully with hummus, tahini or any other creamy sauce of your preference.

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