Ingredients

2 cups red lentils, rinsed (350g)

3 eggs

1 cup plain yogurt (200g)

1/2 cup olive oil (100ml)

2 teaspoons baking powder

1/2 cup crumbled feta cheese

1/4 cup chopped fresh parsley

1/4 cup chopped fresh dill

1 teaspoon black cumin seeds

1 teaspoon sweet paprika

1/2 teaspoon red pepper flakes (optional)

Salt and black pepper to taste

Instructions

In a large bowl, combine the lentils, eggs, yogurt, olive oil, baking powder, feta cheese, parsley, dill, black cumin, paprika, red pepper flakes, salt, and pepper. Using a hand masher, mash the lentils slightly until the mixture is somewhat chunky.

Heat a large skillet or cast iron pan over medium heat. Add enough oil to coat the bottom of the pan.

Scoop heaping tablespoons of the lentil mixture into the pan, flattening them slightly with the back of the spoon. Cook for 3-4 minutes per side, or until golden brown and crispy.

Drain on paper towels and serve warm. You can enjoy them on their own or with a side of yogurt sauce or lemon wedges.