Rinse the red lentils under cold water until the water runs clear, then combine them with water in a pot. Bring to a boil over medium heat, then reduce to low, cover, and simmer until the lentils are tender and mushy, about 15 minutes. Drain any excess water and transfer the cooked lentils to a large mixing bowl.
Mash the cooked lentils using a fork or potato masher until mostly smooth with some texture remaining. Let them cool slightly for about 5 minutes.
Add the finely chopped onion, cumin, coriander, chili powder, chopped parsley, beaten egg, and breadcrumbs to the mashed lentils. Mix everything thoroughly until well combined; the mixture should be sticky but manageable. If it feels too wet, sprinkle in a little more breadcrumbs.
Using a spoon or your hands, shape the mixture into 4 to 6 patties about 1 inch thick. Place them on a plate or tray, ready for frying.
Heat 2 tablespoons of oil in a skillet over medium heat until shimmering and hot. Carefully place the patties into the pan, allowing space between them, and fry for about 3-4 minutes per side until golden brown and crispy. Listen for that satisfying crackle as they fry.
Flip the patties gently with a spatula once the underside is golden and crispy, then cook the other side until similarly crisped and heated through.
Transfer the cooked patties onto a paper towel-lined plate to drain excess oil. Let them rest for a minute or two, then squeeze fresh lemon juice over the hot patties for a bright, zesty finish.
Serve the crispy lentil patties warm, paired with your favorite sides or a simple salad. Enjoy the satisfying crunch and tender interior with every bite.
