These vegetarian lentil patties are crispy outside, tender inside, and packed with flavor. Serve with flavorful Zhoug Sauce – a simple, tasty vegan dinner recipe that is high in fiber and protein!
These lentil patties have been on repeat around here! Made with hearty lentils, walnuts, and oats, they are a satisfying plant-based protein option that's naturally vegan with ground flax (or you can add an egg if you prefer).
Crispy on the outside, tender inside, and full of savory flavor, these vegetarian lentil patties are delicious served over your favorite grain. For an extra burst of flavor top with sautéed mushrooms, over your favorite grain (we love farro or this quinoa recipe) with our Lemony Kale Slaw and either Green Tahini Sauce or my new favorite Zhoug Sauce!
Why You'll Love These Lentil Patties
- Packed with plant-based goodness - These lentil patties are hearty, satisfying, and full of nourishing ingredients like lentils, walnuts, oats, mushrooms, and fresh herbs. They're naturally vegan (with an easy egg option) and full of protein and fiber.
- Perfect for meal prep - Make a batch ahead and enjoy them throughout the week. They reheat beautifully and make an easy lunch or dinner when you need something quick and nourishing. Yes, you can even freeze them.
- So versatile - Serve them over grains, tuck them into pita, or enjoy them like veggie burgers! These vegan lentil cakes are delicious topped with sauces, slaws, or your favorite fresh toppings.
- A shortcut when you need it - To save time, use pre-cooked lentils (available at Trader Joe's and many grocery stores). This simple swap cuts the cooking time nearly in half while keeping the recipe easy and flavorful.
- Crispy outside, tender inside - A quick pan sear creates a golden crust while keeping the center hearty and flavorful.
Lentil Patties Ingredients
- Cooked lentils - The hearty base of these vegetarian patties. Use black, brown, or green lentils for the best texture-they hold their shape while creating a satisfying, protein-rich bite.
- Onion, garlic, and mushrooms - Build a savory, umami-rich foundation that gives these lentil patties incredible depth and flavor.
- Rolled oats and nuts - Add structure, texture, and a little crunch while helping the patties hold together.
- Cumin, coriander, and salt - A warm, earthy spice blend that gives the patties a delicious Middle Eastern-inspired flavor.
- Flax and water (or egg) - Helps bind everything together while keeping the patties tender.
- Bragg's Liquid Aminos or soy sauce - Adds a savory boost and deepens the flavor.
- Fresh parsley or cilantro - Brings brightness and freshness to balance the earthy lentils.
- Zhoug yogurt sauce - A creamy, spicy finish made with yogurt and zhoug, a vibrant herb chili condiment that adds heat, freshness, and a little tang.
How to Make Lentil Patties
Cook the lentils: Simmer whole lentils until tender, then drain well. You'll need 2 cups cooked lentils.
Sauté the vegetables: Cook onion, garlic, and mushrooms in olive oil until deeply tender and the moisture has cooked off. Set aside.
Make the mixture: Pulse oats into a coarse flour in a food processor. Add walnuts and pulse briefly. Add half the lentils, half the mushroom mixture, spices, flax, water (or egg), and soy sauce. Pulse until combined, leaving a little texture for the best bite.
Shape: Transfer to a bowl and fold in the remaining lentils, mushrooms, and fresh herbs. Form into small patties or larger burger-style patties with damp hands.
Sear: Cook the patties in a lightly oiled skillet over medium heat until golden and crisp. Let them form a crust before flipping-this helps them release naturally from the pan.
Serve: Top with the reserved mushrooms and a spoonful of zhoug yogurt. To make the sauce, simply stir zhoug into yogurt and adjust with lemon and salt to taste.
How to serve Lentil Patties
- Top them with sautéed mushrooms
- Drizzle with Zhoug Yogurt
- Drizzle with Green Tahini sauce
- Drizzle with Everyday Tahini Sauce
- Turn them into a burger with your favorite fixings.
Here is a recipe for Zhoug, an Israeli condiment made with spicy green chilies that can be made at home, and can also be found at many upscale markets as well as Trader Joes. Here it’s mixed with vegan yogurt, mellowing it out a bit.
We use this a lot at home!
This lemony Everyday Kale Slaw with a simple lemon dressing is an easy tasty side dish for these lentil cakes and can be made ahead, and then used daily with other meals throughout the busy week. Serve the Lentil Cakes over your favorite grain or try this Everyday Quinoa!
Storage
The Lentil Patties can be made ahead, refrigerated for up to 4 days, or frozen for up to 3 months. They can be reheated for healthy midweek meals.
Hope you enjoy these tasty Lentil Patties and please leave your comments below!
xoxo
More recipes you may like:
- Sagey Mushroom Walnut Roast
- Our 25 BEST Lentil Recipes!
- Emerald Dal
- Vegan Lentil Meatballs with Coconut Curry Sauce
Lentil Patties
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 10 cakes 1x
- Category: vegan main
- Method: stove-top
- Cuisine: Middle Eastern
- Diet: Vegan
Description
These vegetarian lentil patties are crispy outside, tender inside, and packed with flavor. Serve with spicy zhoug yogurt for an easy healthy meal.
Ingredients
- 2 cups cooked lentils (black, brown, green- do not use split lentils)
- 1 tablespoon olive oil
- 1/2 red onion, diced (or sub 1 large shallot)
- 4-6 garlic cloves, rough chopped
- 8 ounces mushrooms, sliced
- 1/2 cup rolled oats- gluten-free if you prefer
- 1/2 cup walnuts (or sub pecans or cashews)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 3/4 teaspoon kosher salt
- 1 tablespoon ground flax ( or sub an egg)
- 3 tablespoons water (leave this out if using the egg)
- 1 tablespoon Braggs Liquid Aminos (or 2 teaspoons soy sauce)
- 1/4 cup chopped parsley or cilantro
- 1/2 -1 cup plain yogurt ( or vegan yogurt)
- 1-2 tablespoons zhoug - a spicy Israeli condiment available at Trader joes and upscale markets
- salt and lemon to taste
Instructions
- Cook ¾ cup dry whole lentils (do not use split lentils) in simmering water until tender. Drain. You will need 2 cups of cooked lentils.
- In the meantime, sauté the onion, garlic and mushrooms in olive oil over medium heat for 5 minutes. Turn heat down to low and cook until very tender and cooked through and the liquid is cooked off. Set aside.
- In a food processor, blend the oats into coarse flour. Add walnuts, pulse 10 times. Add half of the lentils, half of the mushroom mixture, salt, spices, ground lax, water, (or egg and no water) and soy sauce, and pulse repeatedly until it’s well combined and forms a thick dough. If mixture seems overly wet pulse in a little more oats. It doesn’t need to be smooth…a little texture is good here! Scrape into a medium bowl and stir in the remaining cooked lentils and fresh herbs. ( Save the remaining mushrooms for serving time.)
- Using wet hands form into 8-10 little cakes or 4-5 burger patties.
- Sear in a skillet, with a little olive oil, over medium heat, taking care to let them brown and form a crust, before flipping. (FYI This will ensure they don’t stick to the skillet. As they form a crust, they release from the pan almost naturally.)
- Serve with the remaining mushrooms and optional Zhoug Yogurt ( vegan adaptable).
- To make zhoug yogurt simply stir a 1-2 tablespoons zhoug into to the yogurt to taste. Add salt and lemon if you like.
Notes
Serve with your favorite grain, Everyday Kale Slaw, Green Tahini Sauce, Mexican Secret Sauce or Zhoug Yogurt.
Nutrition
- Serving Size:
- Calories: 259
- Sugar: 3.6 g
- Sodium: 447.8 mg
- Fat: 11.3 g
- Saturated Fat: 1.3 g
- Carbohydrates: 29 g
- Fiber: 9.2 g
- Protein: 12.5 g
- Cholesterol: 0 mg
Hello, does the soy or aminos go into the final patty mixture when it’s all mixed in the bowl together?
Sorry about that. Yes you add it to the food processor. I updated the recipe card. thanks for pointing that out!