Lentil-Chickpea Burgers With Avocado Yogurt Sauce

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“Note: If you are using canned lentils and chickpeas, drain and rinse them well before patting dry. Adapted from "Feast" by Sarah Copeland.”

Ingredients Nutrition


  1. Pat the lentils and chickpeas dry. Make sure to dry themwell, otherwise the mixture will be too wet.
  2. Place the lentils, chickpeas, onion, garlic, eggs, oats, chili powder, paprika and salt in the bowl of a food processor and pulse until the consistency of thick, chunky hummus. Don't over do it.
  3. Stir the grated carrot into the mixture.
  4. With floured hands, form the mixture into patties using 1/4 cup of the mixture at a time. Lightly coat the patties with flour and gently brush off any excess.
  5. Heat a thin layer of oil in a skillet over medium-high heat. Cook the burgers for 5 minutes on each side, until crispy on the top and bottom.
  6. In a small bowl, stir together the yogurt, avocado, salt and lemon juice until smooth and well combined. Top the burgers the sauce and place between mini burger buns, if desired.

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