2 15-ounce cans lentils, rinsed
1/2 cup fresh cilantro leaves
1/2 cup fresh flat-leaf parsley leaves (I used dried parsley, as I didn't have any fresh)
1 clove garlic, finely chopped
1/2 teaspoon ground cumin (I didn't use the cumin, and they still tasted good)
1/2 cup bread crumbs (I used rice bread crumbs to keep them gluten-free)
kosher salt and black pepper
In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into 16 ½-inch-thick patties.