Easy Vegetarian Recipe | Cinnamon-Scented Lentil and Quinoa Patties
This easy vegetarian recipe combines cooked lentils and quinoa with cinnamon and cumin, which creates a perfectly delicious protein-rich topper for salads, or as a filling for sandwiches and pitas.
When I have people over for dinner, I like making food that is easy to prepare. I often have a combination of vegetarian and omnivorous guests at my table. I stumbled upon this meat-free patty recipe when creating an alternative to this recipe.
These patties reminded me of falafel in flavor, as some of the same spices are used. In the recipe below, the patties are broiled, but they can also be pan-fried. Be sure to break down the cooked lentils and quinoa in a food processor, or mash with a potato masher in a bowl, as this will release starch that will help the patties stick together. I have not tried grilling, but would suggest grilling them on a piece of foil, or a flat top (griddle), as I imagine they would fall through the grates of a grill. They are small “slider” size patties–they hold together better this way.
The recipe, as written, is enough servings for two people, and can easily be doubled. Be sure to have a batch of tahini dressing with parsley on-hand to complete the falafel flavor profile. Serve them over a simple green salad, alongside this roasted spiced cauliflower, or roasted fingerling potato salad.
A delicious patty that both vegetarians and omnivores will enjoy.
- 1 cup brown lentils (will make about 3 cups cooked lentils)
- 2/3 cup quinoa (will make about 2 cups cooked quinoa)
- 2 teaspoons cinnamon
- 1/2 teaspoon ground cumin
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon fine sea salt
Cook lentils in boiling water with a pinch of salt until soft, 30-45 minutes. Drain any excess liquid.
Cook quinoa according to package instructions, with a pinch of salt.
Combine cooked lentils and quinoa in the bowl of a food processor and add cinnamon, ground cumin, olive oil, and salt. Pulse in food processor until broken down a little bit but not a complete paste.
Alternatively, mash cooked lentils and quinoa in a bowl with a potatoes masher, adding other ingredients.
Form mixture into patties. Place on a lightly oiled baking sheet or parchment lined baking sheet, and cook under broiler until there are some crispy bits on the surface, about 5 minutes per side.
Alternatively, these may be lightly fried in olive oil on the stove top. Keep in mind that the patties are already cooked, they just need warming.
Serve drizzled with tahini dressing with parsley.
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