Lentil & Chickpea Burgers W/ Coriander Cream - No N

Name: Lentil & Chickpea Burgers W/ Coriander Cream - No Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup red lentil (or any lentils); 1 tablespoon olive oil; 2 medium onions, finely sliced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon garam masala; 14 ounces chickpeas, drained; 1 egg (or Ener-G Egg Substitute); ¼ cup fresh parsley, chopped; 2 tablespoons fresh coriander, chopped; 2 ¼ cups breadcrumbs, stale; ¼ cup flour or ¼ cup rice flour; ½ cup sour cream or ½ cup tofu sour cream; ½ cup cream or ½ cup soya cream; 1 garlic clove, well crushed; 3 tablespoons fresh coriander, chopped

Servings: persons

1 cup red lentil (or any lentils)
1 tablespoon olive oil
2 medium onions, finely sliced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
14 ounces chickpeas, drained
1 egg (or Ener-G Egg Substitute)
¼ cup fresh parsley, chopped
2 tablespoons fresh coriander, chopped
2 ¼ cups breadcrumbs, stale
¼ cup flour or ¼ cup rice flour
½ cup sour cream or ½ cup tofu sour cream
½ cup cream or ½ cup soya cream
1 garlic clove, well crushed
3 tablespoons fresh coriander, chopped

1
Put the lentils in a pan of boiling water and simmer for about 10 minutes, or until tender.
2
Drain.
3
Heat oil in pan and saute the onion until soft & translucent (don't let it burn).
4
Add the ground spices and stir until fragrant.
5
Remove from the heat to cool slightly.
6
Put the chickpeas, egg (or substitute), onion mixture and half the lentils in a food processor.
7
Process until smooth & transfer to a bowl.
8
Stir in the remaining lentils, parsley, first lot of fresh coriander & breadcrumbs & mix well.
9
Divide into 10 portions.
10
Shape portions into round patties (if the mixture feels soft, chill for 15-20 minutes or until firm).
11
Toss the patties int he flour, shaking off the excess.
12
Place in a hot frying pan/bbq plate/gril and cook for 3-4 minutes each side, or until browned.
13
Coriander Garlic Cream - mix together all ingredients and chill.
14
For vegan use the Ener-G, the tofu sour cream and the soy cream.

683

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup red lentil (or any lentils), 1 tablespoon olive oil, 2 medium onions, finely sliced, 1 teaspoon ground cumin, and more.

Yes, Lentil & Chickpea Burgers W/ Coriander Cream - No Nuts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil & Chickpea Burgers W/ Coriander Cream - No Nuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions