•1 ½ cups partly cooked green lentils
•3 cloves garlic
•1 cup parsley, de-stemmed and roughly chopped
•2 teaspoons ground cumin
•1 teaspoon salt
•½ red onion, finely diced
•⅓ cup chickpea flour
•¼ teaspoon baking powder
•½ teaspoon chili powder
•Couple tablespoons olive oil
See Instructional Video
First, partly cook the green lentils over medium-high heat in boiling water to the point where they are just tender enough without being hard. Specific cook time varies from lentil to lentil, so just keep testing them until they begin to turn slightly soft yet still firm. You just don't want mush.
Next, add 1 ½ cups cooked lentils, garlic, parsley, cumin and salt to a food processor and pulse, just until everything is incorporated.
Then, transfer that to a mixing bowl and add the red onion, chickpea flour, baking powder, and chili powder. Mix well, then form the dough into compact, decent-sized patties that are more flat than thick.
Bake at 350 for 15 minutes on each side, until crispy and golden brown. Place on a paper towel. Cover to keep warm or store in a warming drawer. Serve over a salad or just on their own with sauce.