Spicy Lentil-Walnut Burgers

By amity

Ingredients

• 3/4 cup toasted walnuts
• 1/3 cup plain dried breadcrumbs
• 3 cloves garlic, coarsely chopped
• 1 tablespoon minced jalapeno pepper
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• Coarse salt and freshly ground pepper
• 3/4 cup lentils, cooked, drained, and cooled
• 1/4 cup grated onion
• 4 tablespoons olive oil
• 1 large egg
• 4 large pitas
• Yogurt-Cilantro Sauce, for serving
• Sliced avocado, for serving
• Cherry tomatoes, halved, for serving
• Yogurt-Cilantro Sauce
• 3/4 cup plain low-fat yogurt
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon fresh lemon juice
• Coarse salt and ground pepper
• Directions
• In a small bowl, whisk together yogurt, cilantro, and lemon juice; season with salt and pepper.

Preparation

Step 1

In the bowl of a food processor, combine walnuts, breadcrumbs, garlic, jalapeno, cumin, coriander, red pepper flakes, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; process until finely ground. Add lentils, onion, and 1 tablespoon oil; pulse until coarsely chopped (some lentils should remain whole).
In a large bowl, whisk egg. Add lentil mixture; mix until well combined. Divide into quarters; roll into balls, and flatten with the palm of your hands into 3/4-inch-thick patties.
Heat remaining 3 tablespoons oil in a large nonstick skillet. Add burgers; cook, turning once, over medium-low heat until crisp and browned, 8 to 10 minutes per side. Transfer to a paper-towel-lined plate to drain. Serve burgers in pitas with sauce, avocado, and cherry tomatoes.