Lentil and Chickpea Burgers

lentil and chickpea burgers

I don’t know if I’ll ever go back to being a vegetarian, but I do make a conscious effort to eat a primarily vegetarian diet. A few weekends ago I tried this recipe for lentil and chickpea burgers, and for a meatless meal, it was pretty good.

Lentil and Chickpea Burgers

For the patties:

  • 1 tbsp olive oil
  • 2 onions, sliced
  • 1 tbsp tandoori mix powder
  • 1 can 15 oz. chickpeas, drained and rinsed
  • 1 tbsp ground ginger
  • 1 egg
  • 1 cup red lentils, cooked
  • 3 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh cilantro
  • 2 cups dry breadcrumbs
  • flour for dusting
  • vegetable oil for frying

Coriander garlic cream

  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 garlic clove, crushed
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley

To assemble the burger:

  • whole wheat burger buns
  • micro arugula
  • red onion sliced thin

Heat the olive oil in a pan over medium heat. Sauté the onion for 5 minutes or until softened. Add the tandoori mix and stir. Turn off the heat and let cool.

Put the onion in a food processor with the chickpeas, ginger, egg, and half the lentils. Pulse until blended smooth. Transfer to a bowl and add the remaining lentils, parsley, cilantro, and breadcrumbs and combine.

Form the mixture into patties. Toss into flour and shake off the excess.

In a deep frying pan, pour vegetable oil enough to cover the bottom of the pan. Heat the oil over medium high heat. Fry the patties for three to four minutes on each side or until brown. Keep warm.

In a bowl, combine the sour cream, the heavy cream, the garlic, the cilantro, and the parsley.

Assemble the burgers, topping the patties with the sliced onion, cream, and micro arugula.



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