Golden Lentil Patties with Cumin and Coriander

Golden lentil patties with cumin and coriander deliver crispy outsides and tender, flavorful insides that make perfect appetizers, burger patties or meal prep protein. These vegetarian patties are ready in 40 minutes, hold together beautifully without falling apart, and are perfect for freezing so you can make a double batch and have them ready whenever you need a quick meal. The warm Middle Eastern spices make these taste exotic and satisfying.

What Makes These Lentil Patties Special

The combination of cooked lentils, breadcrumbs and flax eggs creates a firm texture that fries up crispy on the outside while staying moist inside.

Red or yellow lentils work best here because they break down more than green lentils, helping to bind everything together naturally. The cumin and coriander add warm, earthy spices with citrusy notes that make these taste complex and aromatic.

These patties are incredibly versatile; serve them as burgers on buns, in pita pockets with tahini sauce, over salads, or just as finger food with dipping sauce. They’re budget-friendly at around $6 for 12 patties and packed with plant-based protein.

Ingredients

You need lentils, warm spices and simple binding ingredients for these crispy vegetarian patties.

• 1 1/2 cups red or yellow lentils, rinsed
• 3 cups water
• 2 tablespoons olive oil, plus more for frying
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup breadcrumbs (use gluten-free if needed)
• 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lemon juice
• Salt and black pepper to taste

The flax eggs act as a binder and add omega-3s; let them sit for 10 minutes to get thick and gelatinous.

How to Make These Middle Eastern Lentil Patties

1. Cook the lentils in 3 cups of salted water for 15-20 minutes until very soft and starting to break apart; drain well and let cool slightly.
2. While lentils cook, prepare the flax eggs by mixing ground flaxseed with water; set aside for 10 minutes to thicken.
3. Heat 2 tablespoons olive oil in a skillet over medium heat.
4. Add the diced onion and sauté for 6-8 minutes until very soft and golden.
5. Add the garlic, cumin, coriander, turmeric, smoked paprika and cayenne if using; stir for 1 minute until fragrant and toasted.
6. Transfer the cooked lentils to a large bowl and mash about half of them with a potato masher or fork; leave some whole for texture.
7. Add the sautéed onion mixture, breadcrumbs, flax eggs, parsley, cilantro, lemon juice, salt and pepper.
8. Mix everything thoroughly with your hands until well combined and the mixture holds together when squeezed.
9. Let the mixture rest for 10 minutes so the breadcrumbs absorb moisture and the patties will be easier to shape.
10. Divide the mixture into 12 equal portions and shape into patties about 1/2 inch thick.
11. Heat 2-3 tablespoons olive oil in a large skillet over medium heat.
12. Fry the patties in batches for 4-5 minutes per side until golden brown and crispy; don’t crowd the pan.
13. Transfer to a paper towel-lined plate to drain excess oil.
14. Serve hot with tahini sauce, yogurt sauce or your favorite dipping sauce.

Substitutions/Variations

Green or brown lentils create a chunkier texture; mash more of them to help bind. For a gluten-free version, use gluten-free breadcrumbs or rolled oats pulsed into coarse crumbs.

Replace flax eggs with 2 regular eggs if you eat eggs. Add grated carrots or zucchini (about 1/2 cup, squeezed dry) for extra vegetables and moisture.

Sun-dried tomatoes (1/4 cup chopped) add intense flavor and chewy texture. For Indian-inspired flavors, add 1 teaspoon garam masala and 1/2 teaspoon curry powder.

Make them even crispier by coating in panko breadcrumbs before frying. You can also bake these at 375°F (191°C) for 25 minutes, flipping halfway through, for a lighter version.

What to Serve With These Vegetarian Lentil Patties

Warm pita bread with tahini sauce, lettuce, tomatoes and pickles makes these into Middle Eastern-style sandwiches that are incredibly satisfying.

A fresh Greek salad with cucumbers, tomatoes, olives and feta complements the warm spices and adds crunchy vegetables.

Creamy hummus or baba ganoush on the side for dipping adds rich, smoky flavor that pairs perfectly with the cumin and coriander.

More Lentil Patty and Burger Recipes

My Italian-style lentil meatballs in marinara uses similar binding techniques but with Italian flavors instead of Middle Eastern.

Try my glazed lentil loaf with caramelized onion topping which uses similar ingredients but baked in loaf form for slicing.

For a different patty option, make my Korean-style lentil pancakes with gochujang sauce which has similar crispy texture but Korean flavors.

Save this pin to remember this recipe!