Red Lentil Patties or lentil fritters are crispy, filling, vegan, and gluten-free bites made without eggs or breadcrumbs.
Packed with flavor and easy to make, they’re perfect for dinner, appetizers, burgers, pita, tortillas, and ideal for meal prep too!
Love these? Don’t miss my jackfruit patties and garbanzo patties - perfect for delicious meatless burgers.
Red lentil patties are seriously one of my go-to favorites. Not only are red lentils packed with plant-based protein, but they’re also super budget-friendly and incredibly versatile.
I toss them into everything from lentil wraps and my soy-free tofu to a spicy carrot lentil soup when I want something cozy and nourishing.
And that warm, earthy smell when they're cooking? Pure bliss! When you mix them with sweet carrots, savory onion, and garlic, plus a dash of your favorite spices, you end up with a veggie burger patty that's so ridiculously tasty, it’s love at first bite.
To keep everything together, I use chickpea flour and flax eggs as a binder, and trust me, they don’t fall apart. Even my dad, who’s not vegan, keeps asking for more, and Mogre? Let’s just say he’s first in line, tail wagging, ready for his share.
I love serving them with homemade sour cream and chia dip or a fresh wild garlic pesto on the side, alongside a rustic piece of bread and a bowl of Mediterranean cucumber and tomato salad.
If you’re into homemade patties, you’ve got to try my quinoa veggie patties and crispy pea fritters, they’re always on repeat in my kitchen.
Jump to:
🥘Ingredients
- Red lentils: You can use whole or split red lentils, just be sure to give them a good rinse before cooking.
- Carrot, onion, and garlic: They add natural sweetness, savory depth, and loads of flavor to every bite.
- Chickpea flour: Acts as a binder and adds a nutty flavor.
- Flax eggs: For a quick binder, check out my guide on how to make flax eggs: simply mix ground flaxseed with water and let it sit for 5 minutes until thickened.
- Salt and spices (smoked paprika, ground cumin, black pepper): Essential for flavor. Taste the mixture before cooking to adjust to your liking.
- Vegetable oil (for frying): Use a neutral oil and make sure the pan is hot before adding the patties for that golden, crispy crust.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Red Lentil Patties
Cook the red lentils: In a small pot or saucepan, combine red lentils, water, and a pinch of salt. Bring to a boil, then reduce the heat and simmer partially covered for about 6–7 minutes. You want them soft and mushy, with no water left in the pot.
Make the flax egg: While the lentils cook, mix ground flaxseed with water in a small bowl and let it sit for 5 minutes to thicken.
Prep the veggies: Add onion, carrot, and garlic to a food processor and pulse until finely chopped. Or you can also finely grate the carrot, finely chop the onion, and mince the garlic by hand.
Mix everything: In a large bowl, combine the cooked lentils, chickpea flour, flax eggs, onion-carrot-garlic mix, salt, and spices. Stir well until everything is evenly mixed.
Form the patties: Use a ⅓ cup to scoop the mixture and shape into patties, gently flattening them with your hands. The mixture should be easy to handle and not sticky; if it is, add more chickpea flour, one tablespoon at a time.
Fry until golden: Heat a large skillet or pan with a bit of oil over medium heat. Cook the patties for about 4 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to remove excess oil, and repeat with the remaining mixture.
📋Variations
- Swap the lentils: Try yellow or green lentils for a slightly different texture and flavor. Just adjust cooking time accordingly.
- No chickpea flour? Use oat flour or all-purpose gluten-free flour instead. They’ll still hold together nicely.
- Veggie twist: Add finely chopped spinach, zucchini, or bell peppers for extra color and nutrients. Just squeeze out excess moisture before mixing.
- Spice it up: Add a pinch of chili flakes, cayenne, or even curry powder if you like a little heat.
- No flax eggs? Chia eggs work great as a 1:1 substitute.
- Baking instead of frying: You can bake these patties at 200°C (400°F) for about 20–25 minutes, flipping halfway through.
- Add herbs: Toss in fresh parsley, cilantro, or even mint for a fresh twist.
🧊Storage
Refrigerator: Cooked red lentil patties can be stored in an airtight container in the fridge for up to 5 days.
Freezer: Let the cooked patties cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between patties to stop sticking. They keep well in the freezer for up to 1 month.
Make ahead: You can also prepare the pattie mixture in advance and keep it in the fridge for up to 24 hours before cooking.
💡Marinela's Tips
- Use a non-stick or well-seasoned pan: This helps prevent the patties from sticking or breaking apart when you flip them
- Cook lentils just right: Aim for soft and mushy, but not watery—too much moisture will make the patties fall apart.
- Wet your hands before shaping patties: This stops the mixture from sticking to your fingers and makes shaping cleaner and easier.
- Trouble shaping? Pop the mixture in the fridge for 10 minutes to firm it up and make shaping easier.
- No food processor? No problem! Finely chop your veggies so they blend smoothly into the mix and help the patties hold together.
- Add chickpea flour gradually: If the mix feels too sticky, add chickpea flour one tablespoon at a time; too much can dry out the patties.
🥗Serving Suggestions
Honestly, these red lentil patties go great with just about everything! Try them with crispy polenta frita or a fresh cucumber strawberry mint salad to brighten things up.
I love adding creamy dairy-free cheddar or some zesty avocado mayo dip on the side. If you want extra crunch, the peppers and cucumber salad or cucumber carrot red onion salad are perfect.
And for a little something smoky and savory, don’t forget the smoky hummus or oatmilk queso.
Wrap everything up in sweet potato tortillas or Passover bread for a cozy, satisfying meal. Plus, starting with my potato and broccoli starter? Total winner every time!
❓Frequently Asked Questions (FAQ's)
Yes, red lentil patties are naturally gluten-free when made without breadcrumbs, perfect for those with gluten sensitivities
To help the patties hold together, use chickpea flour and flax eggs as binders, and make sure the cooked lentils aren’t too watery.
🍔More Vegan Fritters
📖 Recipe
Red Lentil Patties (Vegan & Gluten-Free Fritters)
Equipment
- Small cooking pot
- Non-stick frying pan
- Food processor optional, for chopping the vegetables
Ingredients
- 1 cup dried red lentils rinsed
- 1 + ¼ cup water
- 1 carrot grated
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water)
- ½ cup chickpea flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- 3-4 tablespoons olive oil or any neutral vegetable oil (for frying)
Instructions
- Combine rinsed lentils, water, and salt in a small pot. Bring to a boil, then simmer partially covered for 6-7 minutes until soft and mushy with no excess water.
- Mix flaxseed meal and water, set aside for 5 minutes.
- Finely chop or grate carrot, onion, and garlic.
- In a large bowl, combine cooked lentils, chickpea flour, flax eggs, veggies, salt, and spices. Stir until well mixed.
- Use ⅓ cup measuring cup to scoop and flatten the mixture into patties. If too sticky, add chickpea flour 1 tablespoons at a time.
- Heat oil in a pan over medium heat. Fry patties 4 minutes per side until golden and crispy. Drain on paper towels.
Notes
- Fridge: Store cooked patties in an airtight container for up to 5 days.
- Freezer: Freeze cooled patties in a single layer, then transfer to a bag with parchment between. Keeps up to 1 month.
- Make ahead: Prep the mixture up to 24 hours in advance and refrigerate until ready to cook.
- Use a non-stick or well-seasoned pan to keep the patties from sticking or falling apart when flipping.
- Cook lentils until soft and mushy, but not watery—extra moisture makes the patties too delicate.
- Wet your hands before shaping to prevent the mixture from sticking.
- If shaping is tricky, chill the mixture in the fridge for 10 minutes to firm it up.
- No food processor? Just finely chop the veggies so they mix in well and help bind the patties.
- Add chickpea flour a tablespoon at a time if the mixture feels sticky—too much can make them dry.
Nutrition
If you try these red lentil patties, let me know! Leave a comment, rate it, and tag a photo @go_eatgreen on Instagram.
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