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Ingredients
- 3 T OO, divided
- 1 lge onion, chopped
- 2 garlic cloves, minced
- 1 t grd cumin
- 1/4 t cayenne pepper
- 1 (14 oz) can lentils, drained & rinsed (I had to cook dried)
- 1 (14 oz) chickpeas, drained & rinsed
- 1 T tahini
- 2 T fresh chopped parsley
- 1 egg, beaten
- 2 c fresh breadcrumbs
- 1 c shredded Gruyere
- 1 c crumbled feta
- 1/2 t salt
- Freshly grd blk pepper
- All purpose flour, for dusting
Preparation
Step 1
Heat 1 T OO in lge skillet. Add onion & cook over med heat until tender but not colored. Add garlic, cumin & cayenne, & cook 30 seconds. Remove from heat.
Put lentils & chickpeas into the bowl of food processor & pulse until coarsely chopped. Add onion mix, tahini & parsley & pulse again until combined & nearly smooth. Spoon into a large bowl & add egg, breadcrumbs & cheeses. Mix with hands & add salt & pepper. Shape into patties & lightly dust with flour.
Heat remaining oil in a lge skillet. Place burgers in pan & cook until golden on both sides.
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