Soak the red lentils overnight in enough cool water to cover. Alternatively, soak lentils in very hot water for at least 1 hour. Once ready for cooking, drain the soaked lentils in a fine sieve and rinse well.
Add the greens, onion, and garlic to the bowl of a food processor. Blend until finely chopped (~1 min).
Add the soaked lentils, eggs, chickpea flour, olive oil, lemon zest, lemon juice, salt, cumin, cayenne pepper and several grinds of pepper to the green mixture in the food processor. Blend again, until you have a loose paste with very few visible lentils (~2 min).
Heat a large frying pan over medium heat and add enough olive oil to cover the base of the pan. Use a ladle or large spoon to drop the patty mixture into the hot pan (like a pancake mixture). Cook for 1-2 minutes on the first side, until browned, then flip and cook the second side for another 2 minutes.
Repeat until all the mixture has been cooked. The pan should be sufficiently hot for cooking, otherwise the patties won't keep their shape. Add oil to the pan as needed.
Leftovers will keep for 2-3 days in a sealed contained in the refrigerator or in then freezer for up to 1 month.
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