Everyone Should Eat More Lentils This Autumn: Crispy Lentil Walnut Patties

Discover this treasured family recipe for golden, crispy lentil patties that transform humble ingredients into an incredibly satisfying meal bursting with flavor and nutrition. Passed down through generations, these plant-based patties combine protein-rich lentils with crunchy walnuts, aromatic spices, and fresh herbs to create a texture and taste that rivals any meat-based version. Whether you’re looking for a hearty lunch, a nutritious dinner, or a impressive appetizer, these versatile patties deliver every time. The best part? You can prepare them two ways—air-fried for a lighter option or pan-fried for extra crispy edges. Serve them alongside creamy yogurt sauce, tucked into warm pita bread with fresh salad, or as the protein centerpiece of your autumn table. This recipe proves that wholesome, plant-based eating can be absolutely delicious.

Ingredients

For the Patties:

• 200 g (1 cup) dried lentils (green or brown lentils work best)
• 70 g (½ cup) raw walnuts, roughly chopped
• 1 tablespoon psyllium husk (or ground flaxseed as substitute)
• 2 large garlic cloves, minced
• 3 tablespoons fresh parsley, finely chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• Salt to taste (about ½-¾ teaspoon)
• Vegetable oil spray or 2-3 tablespoons oil for cooking

For Serving:

• Plain yogurt or dairy-free yogurt alternative
• Paprika for garnish
• Fresh salad greens
• Pita bread (optional)
• Lemon wedges (optional)

Instructions

Prepare the Lentils:

Place 200 g of dried lentils in a large bowl and cover with plenty of cold water. Let the lentils soak at room temperature for 2 hours. This softening process makes them easier to blend and improves digestibility.

After soaking, drain the lentils in a fine-mesh strainer and rinse thoroughly under cold running water. Shake off excess water.

Make the Patty Mixture:

Transfer the soaked and drained lentils to a food processor or high-powered blender. Pulse several times until the lentils are finely chopped but not completely smooth—you want some texture remaining. The mixture should resemble coarse breadcrumbs with small lentil pieces still visible.

Transfer the chopped lentils to a large mixing bowl. Roughly chop the walnuts into small pieces (about the size of lentils) and add them to the bowl.

Add the minced garlic and finely chopped fresh parsley to the lentil mixture.

Season with ground cumin, ground coriander, and salt. Start with ½ teaspoon of salt and adjust to taste after mixing.

Add the psyllium husk, which acts as a binder to hold the patties together. If you don’t have psyllium husk, substitute with 1 tablespoon of ground flaxseed mixed with 2 tablespoons of water, let sit for 5 minutes until gel-like, then add.

Mix all ingredients thoroughly with your hands or a sturdy spoon until everything is evenly distributed and the mixture holds together when pressed. Let the mixture rest for 5-10 minutes to allow the psyllium husk to absorb moisture and bind the ingredients.

Shape the Patties:

Scoop about 2-3 tablespoons of the mixture and roll it between your palms to form a golf ball-sized sphere. Gently flatten it into a patty about 2 cm (¾ inch) thick. The recipe should yield approximately 10-12 patties.

Place the formed patties on a plate or tray. If the mixture feels too dry and won’t hold together, add 1-2 tablespoons of water. If it’s too wet, add a bit more psyllium husk or let it rest longer.

Cooking Method 1 – Air Fryer:

Preheat your air fryer to 200°C (400°F) for 3 minutes.

Arrange the patties in a single layer in the air fryer basket, making sure they don’t touch or overlap. You may need to cook in batches depending on your air fryer size.

Lightly spray the tops of the patties with vegetable oil to help them crisp up.

Air fry at 200°C (400°F) for 15 minutes total, flipping the patties over carefully at the 7-8 minute mark. Spray the other side lightly with oil after flipping.

The patties are done when they’re golden brown, crispy on the outside, and firm to the touch.

Cooking Method 2 – Pan Frying:

Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat. The oil should be shimmering but not smoking.

Carefully place the patties in the hot skillet, leaving space between each one. Don’t overcrowd the pan—work in batches if necessary.

Cook for about 3 minutes on the first side without moving them, allowing a golden-brown crust to form.

Flip the patties carefully using a spatula and cook for another 3 minutes on the second side until deeply browned and crispy.

Transfer cooked patties to a paper towel-lined plate to drain any excess oil.

Serve:

Arrange the warm patties on a serving platter lined with fresh salad greens.

Serve with a bowl of plain yogurt or dairy-free yogurt alternative sprinkled with paprika for dipping.

Alternatively, stuff the patties into warm pita bread with lettuce, tomatoes, cucumbers, and a drizzle of yogurt sauce for a complete meal.

Garnish with extra fresh parsley and serve with lemon wedges for squeezing over the patties.

Time & Servings

Prep Time: 15 minutes
Soaking Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Servings: 10-12 patties (4-5 servings)

Nutrition (per 2 patties): Calories: 220 | Protein: 11g | Carbohydrates: 24g | Fat: 9g | Fiber: 9g | Iron: 3mg

Why This Recipe Works

These lentil walnut patties offer exceptional nutritional benefits while delivering satisfying flavor and texture. Lentils are nutritional powerhouses, providing high-quality plant protein, complex carbohydrates, and abundant dietary fiber that supports digestive health and helps maintain stable blood sugar levels. A single serving provides nearly half your daily fiber needs. Lentils are also rich in iron, folate, and B vitamins essential for energy production. The addition of walnuts boosts the protein content while contributing heart-healthy omega-3 fatty acids, particularly alpha-linolenic acid, which supports cardiovascular health and reduces inflammation. Walnuts also add vitamin E, magnesium, and antioxidants. The spices—cumin and coriander—aren’t just flavor enhancers; they contain compounds that aid digestion and provide anti-inflammatory benefits. Fresh garlic and parsley contribute additional antioxidants and immune-supporting compounds. Psyllium husk serves as a natural binder while adding soluble fiber that promotes satiety and supports healthy cholesterol levels. Unlike many plant-based patties that rely on processed ingredients, this recipe uses whole food components you can recognize. The combination of lentils and walnuts creates a complete protein profile with all essential amino acids. These patties are naturally low in saturated fat, cholesterol-free, and packed with nutrients often lacking in typical diets—making them an excellent choice for anyone looking to eat more plant-based meals this autumn without sacrificing taste or satisfaction.