Crunchy Za’atar Spiced Lentil Patties

Crispy Za’atar Lentil Patties Recipe – A Healthy Vegan Snack with Middle Eastern Flair

Craving a savory snack that’s crispy on the outside, tender in the middle, and bursting with bold flavor? These crispy za’atar lentil patties are the answer. Packed with plant-based protein, spiced with aromatic Middle Eastern herbs, and easy enough for weeknight prep, this is the kind of recipe you turn to when you want something satisfying, healthy, and delicious.

Inspiration

This recipe was inspired by a love for falafel and the desire to create something a little less traditional but just as comforting and crave-worthy. Lentils provide the hearty, protein-rich base, while za’atar brings depth and vibrancy to every bite. Think of these as a Mediterranean-meets-meal-prep hybrid — perfect as a snack, in a pita, or as part of a grain bowl.

Why You’ll Love It

• Crispy and flavorful – Each patty is golden and packed with earthy spices and herbs.
• Plant-based protein – A satisfying vegan snack or meal with serious staying power.
• Versatile – Great on their own, in wraps, or as salad toppers.
• Freezer-friendly – Make a batch and freeze for quick, wholesome bites later.

Quick Grocery List

For the Lentil Base:

• Brown or green lentils
• Bay leaf (optional)

For the Patties:

• Cooked lentils
• Rolled oats or oat flour
• Red onion
• Garlic
• Fresh parsley
• Za’atar
• Ground cumin
• Smoked paprika
• Olive oil
• Lemon juice
• Chickpea flour or breadcrumbs

For Pan-Frying:

• Olive oil or neutral oil

Things to Consider Before Preparing Your Meal

Prep & Cook Time
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Equipment Checklist

• Medium pot
• Mixing bowls
• Fork or potato masher
• Non-stick or cast iron skillet
• Measuring cups and spoons
• Spatula
• Knife and cutting board

Dietary Adjustments

• Gluten-Free: Use certified gluten-free oats or sub chickpea flour.
• Oil-Free: Bake or pan-cook in a dry non-stick skillet.

Serving Size
Makes about 12 small patties (Serves 4)

Crispy Za’atar Lentil Patties Recipe | Healthy Vegan Protein Snack with Middle Eastern Spices

DifficultyEasy

Servings4

Prep time20 minutes

Cook time15 minutes

Total time35 minutes

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Ingredients:

For the Lentil Base:

• 1 cup dry brown or green lentils, rinsed
• 3 cups water
• 1 bay leaf, (optional, for flavor)

For the Patties:

• 1 cup cooked lentils, (from above)
• 1/2 cup rolled oats, (or oat flour)
• 1/2 small red onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon za’atar spice blend
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 tablespoon olive oil, (for mixing)
• 1 tablespoon lemon juice
• 1–2 tablespoons chickpea flour or breadcrumbs, (if needed for binding)

For Pan-Frying:

• 2 tablespoons olive oil or neutral oil

Instructions:

• 1

  Cook the Lentils

  1. In a pot, combine 1 cup lentils, 3 cups water, and bay leaf.
  2. Bring to a boil, then reduce heat to simmer for 20–25 minutes or until lentils are tender but not mushy.
  3. Drain excess water and remove bay leaf. Let cool slightly.
• 2

  Prepare the Patty Mixture

  1. In a large bowl, mash 1 cup cooked lentils with a fork or potato masher. Leave some texture.
  2. Add in oats, red onion, garlic, parsley, za’atar, cumin, smoked paprika, salt, pepper, olive oil, and lemon juice.
  3. Mix until well combined. If the mixture feels too wet, add chickpea flour or breadcrumbs one tablespoon at a time until firm enough to form patties.
• 3

  Shape the Patties

  1. Scoop about 2 tablespoons of the mixture and shape into round, flat patties (~2.5 inches wide).
  2. Place formed patties on a parchment-lined plate or tray.
• 4

  Cook the Patties

  1. Heat 2 tablespoons oil in a non-stick or cast iron skillet over medium heat.
  2. Cook patties in batches for 3–4 minutes on each side until golden brown and crisp.
  3. Remove and drain on a paper towel.

Equipment

• Medium pot
• Mixing bowls
• Fork or potato masher
• Non-stick or cast iron skillet
• Measuring cups and spoons
• Spatula
• Knife and cutting board

Nutrition

Calories	95
Carbohydrates	12g
Cholesterol	0mg
Fat	4.5g
Fiber	3.2g
Protein	4.8g
Saturated Fat	0.6g
Sodium	120mg
Sugar	0.8g
Trans Fat	0g
Unsaturated Fat	3.8g

General Notes
Letting the mixture rest before forming helps it hold together better. Patties can be made ahead and stored raw or cooked.

Substitutions

• Lentils: Use canned lentils (rinsed and drained) for a shortcut.
• Oats: Swap with breadcrumbs or cooked quinoa.
• Chickpea flour: Almond flour or all-purpose works if gluten-free isn’t necessary.

Variations

• Spicy: Add chili flakes or cayenne pepper.
• Cheesy: Mix in nutritional yeast.
• Fresh twist: Swap parsley for dill or cilantro.

Let’s Get Cooking

Step 1: Cook the Lentils

• Pro Tip: Simmer gently to prevent mushy lentils that won’t hold shape.
• Pro Tip: Add a bay leaf for depth, but remove it before mixing.
• Pro Tip: Let lentils cool slightly before mashing for better texture.

Step 2: Prepare the Patty Mixture

• Pro Tip: Mash only part of the lentils to keep a bit of texture.
• Pro Tip: If too wet, add chickpea flour slowly—the mixture should be firm but moldable.
• Pro Tip: Let it rest for 5–10 minutes to help the oats absorb liquid.

Step 3: Shape the Patties

• Pro Tip: Use damp hands or a cookie scoop for uniform shaping.
• Pro Tip: Don’t make them too thick or the centers won’t cook evenly.

Step 4: Cook the Patties

• Pro Tip: Use a hot, lightly oiled skillet for maximum crisp.
• Pro Tip: Flip gently to keep patties intact.
• Pro Tip: Drain on a paper towel to remove excess oil.

Art Of

Perfecting lentil patties is all about balance. Too wet, and they fall apart. Too dry, and they crumble. The key is using the right binding ingredients—oats, chickpea flour, and a touch of oil—and letting the mixture rest. Za’atar adds complexity, so be generous, and always cook in batches to ensure that beautiful, crispy sear.

Tips and Variations

• Make them mini for appetizer platters or wraps.
• Pair with tahini sauce, yogurt dip, or hummus.
• Bake for a lighter version: 400°F for 20 minutes, flipping halfway.
• Add to grain bowls, mezze platters, or sandwiches.

Nutrition Breakdown (Per Patty)

• Calories: 95 – A light and satisfying option for snacks or meals.
• Carbohydrates: 12g – Balanced with fiber and complex carbs from lentils and oats.
• Cholesterol: 0mg – 100% plant-based, cholesterol-free.
• Fat: 4.5g – Mostly from heart-healthy olive oil.
• Fiber: 3.2g – Lentils are a great source of gut-friendly fiber.
• Protein: 4.8g – A good plant-based protein boost.
• Saturated Fat: 0.6g – Naturally low, which supports heart health.
• Sodium: 120mg – Adjust seasoning to control salt levels.
• Sugar: 0.8g – Naturally occurring from onion and lemon juice.
• Trans Fat: 0g – Free from processed oils or hydrogenated fats.
• Unsaturated Fat: 3.8g – Contributes to healthy fat intake.

Storing and Reheating

• Refrigerator: Store cooked patties for up to 4 days.
• Freezer: Freeze raw or cooked patties with parchment in between layers.
• Reheating: Reheat in skillet or oven until warmed through. Avoid microwaving to keep the crisp.

Frequently Asked Questions (FAQ)

Q: Can I bake these instead of pan-frying?
A: Yes! Bake at 400°F for 20 minutes, flipping halfway through for even crisping.

Q: Can I freeze the patties?
A: Absolutely. Freeze them raw or cooked between parchment. Cook straight from frozen, just add 1–2 extra minutes.

Q: How do I make these oil-free?
A: Bake them on parchment or use a non-stick skillet without oil. Brush lightly with aquafaba for a crisper crust.

Q: What sauce goes well with these?
A: Tahini garlic sauce, lemon-yogurt dip, or a spicy harissa aioli all pair beautifully.

Q: Can I double the recipe?
A: Yes—just double the ingredients and shape/cook in batches.

Engage and Share

Tried these crispy za’atar lentil patties? Let us know how you liked them in the comments! Tag your photos with #SpatulaDaddy so we can see your creations. For more plant-based favorites, check out our Smoky Harissa Chickpea & Cauliflower Bowls or Red Lentil Dal with Spinach and Cumin.