1-First, rinse the ¾ cup (150 g) of dry red lentils in cold water to remove any debris. Transfer them to a pot with 1 cup (240-300 ml) of vegetable broth or salted water, bring to a boil, and simmer for about 15 minutes until the lentils are soft and partially falling apart with no remaining liquid.

2-While the lentils cook, heat oil in a skillet over medium heat and add the diced onion, red bell pepper, and chopped garlic. Cook until the onion is translucent, which takes a few minutes, to build a savory base.

3-Next, combine the cooked lentils, sautéed vegetables, spices, parsley, ground chia seeds, and chickpea flour in a food processor. Pulse a few times until the mixture is combined but still slightly chunky for texture, adding more flour if it’s too loose to shape.

4-Shape the mixture into 10 patties, each about 40-50 grams or 2 ½ to 3 tablespoons. Fry them in a skillet with a little oil over medium heat for about 3 minutes per side until golden brown and crispy. Finally, serve them warm with your choice of dipping sauce or as part of a meal, adjusting based on preferences.