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Lentil and Chickpea Power Patties with Spiced Tahini Sauce
Original recipe: 4 servings · Prep: 15 min · Cook: 45 min · Total: 70 min
By PowerProteinPlates Editorial TeamPublished Apr 28, 2026 | Updated Oct 17, 2026
Middle Eastern
70 mins
easy-recipesquick-mealswhole-foods
Pan-fried lentil and chickpea patties with herbs and spiced tahini sauce. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 45 minutes; additional elapsed time 10 minutes; total about 70 minutes. Assumes two cooking batches; allow more time if your pan, oven or basket needs additional batches. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
45 min
Total
70 min
Servings
4
Difficulty
easy
Cuisine
Middle Eastern
Ingredients
Servings
4
- 1 cup dry brown or green lentils, rinsed
- 1 1/2 cups water
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup oat flour or chickpea flour (for binding)
- 2 tablespoons olive oil (for cooking)
- 1/3 cup tahini (sesame seed paste)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon maple syrup or agave (optional, omit for sugar-free)
- Salt to taste
- 3-4 tablespoons water (to thin sauce as needed)
Instructions
-
Cook lentils: In a medium saucepan, combine rinsed lentils with 1 1/2 cups water. Bring to a boil, then simmer uncovered over low heat until lentils are tender but not mushy, about 15-18 minutes. Drain excess water and allow to cool slightly. Monitor the saucepan and add water as needed to keep lentils submerged until tender; drain excess before mashing.
-
In a large bowl, mash the cooked lentils and drained chickpeas using a fork or potato masher until mostly smooth with some texture remaining.
-
Add finely chopped onion, minced garlic, fresh parsley, cilantro, ground cumin, coriander, smoked paprika, cayenne pepper (if using), salt, and black pepper. Mix thoroughly to combine all ingredients evenly.
-
Gradually stir in oat or chickpea flour to bind the mixture until it holds together well for forming patties. If the mixture is too wet, add more flour a little at a time; if too dry, add a small splash of water.
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Shape the mixture into 8 equal patties, roughly 2.5 inches in diameter each.
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Heat olive oil in a large non-stick skillet over medium heat. Cook the patties for 4-5 minutes per side until golden brown and crispy outside. Avoid overcrowding the pan; cook in batches if needed.
-
Prepare the spiced tahini sauce by whisking tahini, lemon juice, olive oil, minced garlic, turmeric, cumin, cinnamon, and maple syrup or agave (if using) in a small bowl. Gradually add water to achieve a smooth, creamy consistency. Season with salt to taste.
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Serve 2 patties per person, drizzled with or alongside the spiced tahini sauce. Garnish with extra fresh herbs if desired.
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These patties are delicious served warm or at room temperature, and pair well with a crisp salad or steamed greens for a complete, nutritious meal.
Timing note
Allow for lentil cooking and cooling, mixing and shaping, 8-10 minutes frying per batch and sauce preparation.
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