Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper. Place the onion, garlic, and parsley into the bowl of a food processor and blend until finely chopped.
1 small red onion, 2 cloves garlic, Handful parsley
Add the lentils, oil, flour, spices, and lemon juice, then pulse until combined and you can form loose balls with the mixture.
1 cup soaked red lentils*, 2 tablespoons olive oil, 2 tablespoons chickpea flour**, 1 teaspoon sea salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, Juice of a lemon
Form golf ball sized patties and place them onto the prepared baking sheet. They will spread slightly so leave some space between each. Bake for 18-20 minutes or until golden and serve hot. Leftovers freeze well and can be refrigerated up to three days.
Notes
* This is measured after the lentils have been soaked. Try to soak them overnight or for 24 hours, but at minimum one hour in hot water.** I've also made these with rye flour, but prefer using chickpea flour.