I’d never made burgers from chickpeas and lentils before- I’d only tried a WholeFoods recipe with sweet potatoes, and those turned out disastrously. While in Turkey, I noticed that lentils are a staple. J suggested combining them with chickpeas and baking patties in the oven, and they actually turned out great; they also stay good for a few days when refrigerated, so they’re super cost-efficient. Enjoy!
Prep time: 15 minutes
Cook time: 25 minutes
- 2 1/2 c/300 g red lentils, washed
- 1 1/2 c/200 g chickpeas (garbanzo beans), washed
- 1 large onion, finely diced
- 1 c fresh parsley, chopped
- 3 fresh garlic cloves, minced
- 1 1/2 tbsp olive oil
- 1 tsp crushed red pepper flakes
- 1/2 tbsp butter or margarine
- burger buns of your choice
*Soak 200 g chickpeas in 2 1/2 c water (covered) overnight.
Preheat oven to 350 degrees Fahrenheit/ 180 degrees Celsius.
The next day, drain excess water, and add chickpeas and 2 1/2 c fresh water to a medium-sized pot. Bring to a boil, then reduce to medium-low heat. In a separate medium-sized pot, add 2 1/2 c/300 g lentils and 3 1/2 c water, and bring to a boil. Reduce to a simmer, and cook lentils until tender (or until water has been absorbed).
Heat 1 1/2 tbsp olive oil in a medium saucepan. Add garlic and diced onion, and cook until translucent.
Add lentils, chick peas, onion, parsley, and crushed red pepper flakes to a large bowl. Mix thoroughly, then knead with hands for at least 10 minutes. Lentils and chickpeas should mash easily. Place bowl in refrigerator, and allow to cool for at least 15 minutes.
Lightly coat a baking tray in 1/2 tbsp butter or margarine to prevent sticking and tearing of patties. Once mixture is cool, form patties and place on baking tray. Bake for 10 minutes, flip patties, and allow to cook for another 10 minutes. Add burger buns to oven if you prefer toasted.
*Personalize your burger with whichever condiments you like.
Serves 8-12, depending on the size of each patty.