Bring a saucepan of water to a boil, then add the rinsed lentils. Cook until they are soft and have absorbed most of the water, about 10-12 minutes. Drain any excess water and let them cool slightly.
Transfer the cooked lentils to a mixing bowl and mash them with a fork or potato masher until mostly smooth, leaving some grainy texture for bite.
Add the finely chopped onion, chopped parsley, cumin, and paprika to the mashed lentils. Mix well to evenly distribute the herbs and spices.
Stir in the beaten egg and flour, mixing until the mixture comes together and is sticky but manageable. If it's too wet, add a little more flour.
Scoop out about 1/4 cup of the mixture and shape it into a round patty with your hands. Repeat with the remaining mixture, placing the patties on a plate.
Heat the oil in a skillet over medium heat until shimmering and slightly fragrant. Carefully place the patties in the hot oil, pressing down gently with a spatula.
Fry the patties for about 3-4 minutes on each side, until they develop a deep, golden brown crust and sound crispy when flipped. Adjust heat if they brown too quickly.
Remove the patties from the skillet and drain briefly on paper towels to remove excess oil. Let them rest for a minute to finish crisping up.
Serve the lentil patties hot, with your favorite dipping sauce or a squeeze of lemon for extra brightness. Enjoy their crispy exterior and tender, flavorful interior.
