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Lentil & Chickpea Burgers W/ Coriander Cream - No Nuts

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“When I feel virtuous I make these veggie patties to put in pita bread or burger buns. I have also posted vegan substitutes below. You can also use gluten free breadcrumbs if you wish. Finally, you can make this a up to a two days ahead, the cream will keep for about 2 days, and you could also make these as little patties to serve as finger food at parties.”
READY IN:
55mins
YIELD:
10 patties
UNITS:
Metric

Ingredients Nutrition

Directions

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

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