Rinse the lentils thoroughly and combine them with water in a saucepan. Bring to a boil, then reduce heat and simmer until the lentils are very soft and starting to fall apart, about 20 minutes. Drain well and let cool slightly.
Transfer the cooked lentils to a mixing bowl and mash them with a fork or potato masher until they have a gritty, slightly oozy texture. They should be loose but hold together enough to shape.
Add finely chopped onion, minced garlic, chopped parsley, cumin, chili flakes, beaten egg, salt, and pepper into the mashed lentils. Mix everything thoroughly until well combined.
Stir in the panko breadcrumbs gradually, mixing until the mixture is firm enough to shape but still slightly sticky. If it feels too loose, add a bit more breadcrumbs.
Divide the mixture into four equal portions and shape each into a patty about half an inch thick with your hands. Gently press to form a round, flat shape.
Heat oil in a frying pan over medium heat until shimmering and slightly crackling. Carefully place two patties in the hot oil, cooking in batches if needed.
Fry the patties for about 4-5 minutes on each side, or until they are golden brown and crispy, with a crackling sound as the crust forms. Use a spatula to gently flip them.
Transfer the cooked patties to a paper-lined plate to drain any excess oil. Repeat with remaining patties, adding more oil to the pan as needed.
Serve the lentil patties warm, with your favorite sides or dips. They should have a crispy exterior and a tender, smoky interior, perfect for a hearty meal or snack.
