Lentil & Chickpea Flour Patties

Ingredients

  • 1 cup dried green or brown lentils
  • 2 cups water or low-sodium vegetable broth
  • ½ small onion, finely chopped
  • 1 clove garlic, minced
  • 1 egg, lightly beaten
  • ⅓ cup [[Chickpea Flour]]
  • ¼ cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • ½ tsp ground cumin
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions

  1. Rinse lentils and combine with water or broth in a saucepan. Bring to a boil, reduce heat, cover and simmer 20–25 minutes until tender but not mushy. Drain and cool slightly.
  2. In a bowl, mash about half the lentils; leave the rest whole for texture.
  3. Add onion, garlic, egg, chickpea flour, Parmesan, parsley and cumin. Season with salt and pepper. Mix until well combined.
  4. If mixture seems too wet, add 1-2 additional tablespoons of chickpea flour.
  5. Form into 8 patties, about ½-inch thick, pressing firmly.
  6. Heat olive oil in a nonstick skillet over medium heat. Cook patties 3–4 minutes per side until golden and firm.

Notes

  • Chickpea flour adds protein and helps bind the patties while keeping the glycemic impact low
  • These patties freeze well - place cooked, cooled patties between parchment paper and freeze for up to 3 months
  • Serve with a simple cucumber-yogurt sauce for a complete meal

Nutrition (per patty, makes 8)

  • Calories: ~140 kcal
  • Protein: 9 g
  • Carbs: 13 g
  • Fat: 6 g
  • Fiber: 5 g