Wednesday, 29 May 2013

Lentil Chili Patties

This recipe uses the same method as chickpea falafel but uses red lentils instead. Red lentils require a shorter soaking time and blend up better in the food processor making these easy and fast to make. We make the patties about 5 cm big and serve them in mini burger buns. They can also be added to a salad, put in a pita or eaten in hand with a dip.


Soak 1 cup uncooked red lentils in water 4-8 hours. Cover the lentils with 1 to 2 inches of water.

Rinse and drain the soaked lentils in a fine sieve.


1 cut up onion
3 cloves garlic
1 inch piece of fresh ginger
1/2 c fresh cilantro
1/2 tsp salt
1/4 tsp baking soda
1 tsp cumin seeds or powder
1 tsp garam masala
1/2 tsp turmeric
1/4-1/2 tsp cayenne pepper or 2 red birds eye fresh hot chilis

Chop in food processor until onion is in small pieces.
Add the soaked lentils and process until mixture is smooth. You may have to scrape the sides of the bowl once or twice

Drop by heaping tablespoons on a heated, lightly oiled frying pan. Flip when they are nicely browned. It takes 3-5 minutes to cook the patties. Makes 16-18 patties.

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