Air Fryer Lentil Patties

How to Make Air Fryer Lentil Patties

1. 1

   Step 1: Pulse lentils with aromatics

   In a food processor combine the cooked brown lentils, chopped red onion, garlic, parsley, ground cumin, lemon juice and the salt & pepper. Pulse 6–8 short times until the mixture is mostly combined but still slightly chunky — you want some texture, not a purée. Scrape down the bowl as needed so everything mixes evenly.

   For this step

   • 1 1/2 cupsCooked brown lentils
   • 1/2 cupRed onion, finely chopped
   • 2 clovesGarlic cloves, peeled
   • 1/4 cupFresh parsley, chopped
   • 1 tspGround cumin
   • 1 tbspFresh lemon juice
   • 1 1/2 tspSalt & black pepper (combined)
   
2. 2

   Step 2: Add binder and breadcrumbs

   Transfer the lentil mixture to a bowl and add the egg and panko breadcrumbs. Stir until the mixture holds together when pressed; if it seems too wet add another tablespoon of panko, one at a time. Taste and adjust seasoning.

   For this step

   • 1 largeLarge egg
   • 1/2 cupPanko breadcrumbs
   
3. 3

   Step 3: Form patties and chill

   Divide the mixture into 8 even portions and shape into 2½–3 inch patties (about 1⁄2–3⁄4 inch thick). Place patties on a tray and chill in the refrigerator for 10 minutes — chilling firms them so they hold together better during air frying.
   
4. 4

   Step 4: Preheat air fryer and oil patties

   Preheat the air fryer to 390°F (200°C) for 3–5 minutes. Lightly brush or spritz both sides of each patty with olive oil to promote browning and crispness.

   For this step

   • 1 tbspOlive oil (for brushing or spritzing)
5. 5

   Step 5: Air fry until golden

   Arrange patties in a single layer in the air fryer basket without overcrowding (cook in batches if needed). Air fry at 390°F (200°C) for 10–12 minutes, flipping once halfway, until edges are golden brown and crisp and the patties feel firm to the touch.
   
6. 6

   Step 6: Serve and enjoy

   Serve warm with lemon wedges, yogurt sauce, or your favorite dip. These are great on a salad, in a wrap, or enjoyed as a crunchy snack — leftovers keep well in the fridge for 2–3 days.
   

1. In a food processor combine the cooked brown lentils, chopped red onion, garlic, parsley, ground cumin, lemon juice and the salt & pepper. Pulse 6–8 short times until the mixture is mostly combined but still slightly chunky — you want some texture, not a purée. Scrape down the bowl as needed so everything mixes evenly.
2. Transfer the lentil mixture to a bowl and add the egg and panko breadcrumbs. Stir until the mixture holds together when pressed; if it seems too wet add another tablespoon of panko, one at a time. Taste and adjust seasoning.
3. Divide the mixture into 8 even portions and shape into 2½–3 inch patties (about 1⁄2–3⁄4 inch thick). Place patties on a tray and chill in the refrigerator for 10 minutes — chilling firms them so they hold together better during air frying.
4. Preheat the air fryer to 390°F (200°C) for 3–5 minutes. Lightly brush or spritz both sides of each patty with olive oil to promote browning and crispness.
5. Arrange patties in a single layer in the air fryer basket without overcrowding (cook in batches if needed). Air fry at 390°F (200°C) for 10–12 minutes, flipping once halfway, until edges are golden brown and crisp and the patties feel firm to the touch.
6. Serve warm with lemon wedges, yogurt sauce, or your favorite dip. These are great on a salad, in a wrap, or enjoyed as a crunchy snack — leftovers keep well in the fridge for 2–3 days.