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pattern: food

Lentil Feta Patties

Crispy lentil feta patties with a Mediterranean twist — golden outside, tender within, bound with chickpea flour and fragrant with fresh herbs and garlic.

Ingredients

  • 1 can (400g) brown or green lentils, drained and rinsed well
  • 100g feta cheese, crumbled
  • 2 medium eggs, beaten
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons chopped fresh parsley or dill
  • 3 tablespoons chickpea flour
  • Salt and freshly ground black pepper
  • Olive oil for frying

Instructions

  1. Mash about half the lentils with a fork — keep texture, not a paste.
  2. Add onion, garlic, feta, and herbs. Mix to combine.
  3. Stir in the beaten eggs and mix thoroughly.
  4. Add chickpea flour one tablespoon at a time until firm enough to shape.
  5. Season with black pepper and a little salt (feta is salty).
  6. Let the mixture rest 10 minutes to absorb moisture.
  7. With damp hands, form into 6–8 small, flat patties.
  8. Heat olive oil in a skillet over medium heat.
  9. Cook patties 4–5 minutes per side until golden brown and firm.
  10. Serve warm with yogurt or a green salad.

Notes

  • The eggs combined with chickpea flour are essential binders — don't skip the resting time.
  • Make patties smaller and flatter for better hold and even cooking.
  • Ensure oil is properly hot before adding patties — prevents sticking.
  • Taste before adding salt — feta is already quite salty.

Variations

  • Swap parsley for fresh mint for a Middle Eastern twist
  • Add a teaspoon of ground cumin for an earthy note
  • Use ricotta instead of feta for a milder version
  • Serve in whole wheat pita with cucumber and yogurt
  • Add finely grated zucchini (squeezed dry) for extra veg
  • Bake at 200°C for 20–25 minutes, flipping halfway, for an oil-free version

Fun Facts

  • Lentils are among the oldest cultivated crops, with evidence of consumption dating back over 9,000 years to the Near East.
  • Feta is protected by EU law — only cheese made in specific regions of Greece from sheep's or goat's milk can legally be called feta.
  • Chickpea flour (besan) has been used in Indian and Middle Eastern cuisines for centuries and is naturally gluten-free.
  • The word "lentil" comes from the Latin lens — and yes, the optical lens was named after the legume because of its shape!