In a food processor, combine the cooked lentils, grated apple, and rolled oats. Pulse until the texture is slightly chunky—think coarse mash, not smooth puree. This gives the patties a satisfying bite.

Transfer the mixture to a large bowl. Add chickpea flour, finely diced onion, minced garlic, maple syrup, sage, thyme, and smoked paprika. Season with a pinch of salt and freshly ground black pepper. Mix thoroughly until all the ingredients are evenly incorporated. The mixture should hold together when pressed.

Scoop out portions of the mixture (about 2 tablespoons each) and shape them into small, round patties. Flatten them slightly with your palms for even cooking.

Heat 1 tbsp of olive oil in a skillet over medium heat. Once the oil shimmers, place the patties in the pan, leaving space between them.

Fry each side for 4–5 minutes, or until the patties are golden brown and crispy around the edges. Flip carefully using a spatula to avoid breaking them.

Serve the patties hot with toast, sautéed greens, or as part of a savory breakfast platter. Drizzle with extra maple syrup for a hint of sweetness if desired.