Spread cooked lentils on a clean kitchen towel and pat very dry - excess moisture is the enemy of crispiness. Transfer to a bowl and mash with a potato masher or pulse in a food processor until mostly broken down with some texture remaining, about 8 to 10 pulses. You want a coarse paste, not a smooth puree.

Add breadcrumbs, egg, parsley, garlic, cumin, smoked paprika, salt, and pepper to the mashed lentils. Stir with a fork until thoroughly combined. The mixture should hold together when squeezed; if too wet, add breadcrumbs 1 tablespoon at a time. Let rest 10 minutes so the breadcrumbs absorb moisture.

Divide mixture into 8 equal portions and shape into 3-inch wide, 1/2-inch thick patties. Press each side lightly into a shallow dish of breadcrumbs for extra crunch. Place on a plate and refrigerate while you heat the oil - cold patties hold their shape better.

Heat olive oil in a large skillet over medium heat until shimmering. Add patties without crowding and cook until deeply golden and crisp on the bottom, 4 to 5 minutes. Flip gently and cook the other side until crisp and heated through, 3 to 4 minutes more. Transfer to a wire rack to stay crisp while you finish the batch.

Serve immediately while the crust is at its crackling best, with lemon wedges, yogurt sauce, or tucked into pita with salad greens.