For those of you who, like me, choose to eat a mostly vegan diet, lentils are a star in their kitchen. I had looked everywhere for a palatable recipe featuring plant-based protein, but for all my effort—I had little success. But one day, we visited a friend’s house on a Friday afternoon as the wife was preparing vegan delicacies for the Sabbath. The aromas emanating from the kitchen were so delicious, I couldn’t resist asking what she was doing. I tried these delicious patties, and was hooked. I altered the recipe a little, and added some of our favorite spices to the mix, resulting in a real hit for our family—even the meat lovers.
1 ½ cups cooked lentils
4 tbsp. Tahini
1 cup fresh spinach/beet greens/parsley (optional)
½ cup almonds or walnuts, ground
½ cup rolled oats
1–2 tbsp. whole spelt flour
1 onion, finely chopped
3 garlic cloves, crushed
½ tsp. each: cumin, black pepper, salt, paprika
Oil for frying
1. Blend all ingredients in a food processor, or chop by hand.
2. Roll into balls and press to flatten.
3. Heat oil in a large frying pan and fry the patties until golden brown on both sides.
4. Serve with Tahini.
5. Garnish with sesame seeds or almonds.
Note: If you prefer to bake in the oven, grease the baking pan or line with parchment paper, and brush the patties with oil.
If the mixture is too wet, add more flour. If it's too dry, add another egg.