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To a food processor, add 2 cans (15 oz each) lentils (rinsed and drained well), 4 tablespoons all-purpose flour, ¼ cup parsley, 1 medium onion, 3 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 4 tablespoons nutritional yeast, 1 teaspoon salt, and ⅛ teaspoon black pepper.
Pulse for a minute or two until the ingredients are well combined and coarsely chopped. Don't overblend!
Tip: Stir in 1 - 2 tablespoons of water if the mixture is too dry to be shaped into a patty.
Shape the lentil mixture into 12 small cakes.
BY HAND: pressing the mixture between the palms of your hands.
COOKIE CUTTER: fill cookie cutter with mixture and press down with the back of a teaspoon.
OVEN-BAKED: Arrange patties on a baking tray lined with parchment paper and bake in a preheated oven at 400°F or 200°C for 20 minutes or until golden brown.
PAN-FRIED: Heat 2 tablespoons of olive oil in a nonstick skillet for every 4 fritters. Fry fritters on medium heat for 4 minutes on each side, turning them once.
AIR-FRIED: Brush the air fryer basket with olive oil. Arrange the patties in the basket, brush them with olive oil, and air fry at 400°F or 200°C for 10 minutes.
MAKE IT A MEAL We recommend serving the cooked patties with a squeeze of fresh lemon juice and a dipping sauce, a salad, and a grain of choice.