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To a food processor, add drained lentils, flour, egg, grated parmesan, chopped parsley, chopped onion, grated garlic, ground cumin and coriander. Season with salt and pepper and pulse a few times until the ingredients are coarsely chopped and well combined. Don’t overblend!
Shape the lentil mixture into 12 small patties and put them on a baking tray lined with parchment paper.
PAN-FRIED: heat 2 tablespoons of olive oil in a nonstick skillet. Add the fritters and fry them on medium heat for 5 minutes on each side, turning them once.
OVEN-BAKED: brush patties with olive oil, and bake in a preheated oven at 400°F or 200°C for 20 minutes or until golden brown.
AIR-FRIED: brush your air fryer basket with olive oil to prevent the patties from sticking. Arrange the patties in the basket, brush with oil, and air fry at 400°F or 200°C for 10 minutes or until golden brown (more brown than golden).
Serve with 4 wedges lemon to squeeze on top.