Red Lentil and Chickpea Patties |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3/4 cup(s) red lentils, sorted and rinsed |
1 3/4 cup(s) water |
salt |
1 15 oz can(s) chickpeas drained, rinsed |
3/4 pound(s) carrots diced small |
1 teaspoon(s) cumin |
1 teaspoon(s) coriander |
1 cup(s) peas, fresh or frozen |
1/2 cup(s) chopped fresh parsley |
1 teaspoon(s) fresh lemon juice |
pinch cayenne pepper |
1/4 cup(s) bread crumbs |
6 pita breads |
shredded lettuce |
chopped fresh tomatoes |
Directions:
1. Combine the lentils and the water in a medium saucepan, and bring to a boil. Add 1 tsp salt, reduce the heat, and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. The lentils should lose their individual shape and cook into one mass. Cook them as dry as possible without sticking. Stir the cooked lentils with a spoon to break them up, and pour them into a medium bowl. Stir in the chickpeas.
2. Warm the oil in a medium skillet over medium heat. Add the shallots, carrots, and 1/4 tsp of salt, and cook until the carrots are tender, about 3 minutes. Add the cumin, coriander, and peas, and cook until the peas are tender, 2 minutes. Stir the vegetables into the lentils along with the parsley, lemon juice, and cayenne. Stir in the bread crumbs. Let the mixture sit for ten minutes, or until it is cool enough to handle.
3. Using your hands, form the lentils into 6 tight patties and place them on a plate. Cover and chill in the refrigerator until very firm, at least 30 minutes.
4. Warm a tablespoon of oil in a large nonstick skillet over medium heat. Add the burgers (they are a bit delicate so do not crowd pan). Saute until golden, about 2 minutes. Turn over and saute on other side until golden.
5. Serve each burger in a pita with Spicy Peanut Sauce, topped with lettuce and tomatoes.
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