LENTIL BURG­ERS

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

¼ cup olive oil

2 large onions, chopped

2 cloves gar­lic, chopped

1 heap­ing Tbsp. cumin

1 tsp. sweet pa­prika

½ tsp. harisa

Salt and pep­per, to taste

1 hand­ful of pars­ley, chopped

1 hand­ful of co­rian­der, chopped

1 bunch of man­gold leaves, chopped finely 1½ cups orange lentils or cooked or­ganic quinoa 1 cup green lentils, soaked overnight and cooked ½ cup chick­pea or whole-wheat flour

1 Tbsp. olive oil

1 to 2 Tbsp. raw tehina

For fry­ing:

Oil (use the same amount you’d use to fry schnitzel)

Heat the oil in a large pan. Add the onion and the gar­lic and fry un­til golden brown. Add the spices and the pars­ley, co­rian­der and man­gold. Stir and cook un­til man­gold is re­duced in vol­ume. Turn off the flame and cover. Let sit for 10 min­utes. Trans­fer to a large bowl. Add the two types of lentils, chick­pea flour, olive oil and tehina. Knead mix­ture with your hands un­til it’s a bit sticky, but comes off your fin­gers. You can add more tehina or chick­pea flour if needed. Taste and ad­just sea­son­ing.

Wet your hands in the bowl of wa­ter and form balls with a di­am­e­ter of 4 to 5 cm. Heat oil in a large pot and fry balls on both sides un­til golden brown. Al­ter­na­tively, you could bake in oven. Place them evenly spaced on bak­ing pa­per and spray them with canola oil.

Bake in an oven pre­heated to 180° for 25 min­utes. The burg­ers will be ready when they lift off the bak­ing pa­per eas­ily. Serve warm. Can be served with sauces for dip­ping if de­sired.

Newspapers in English

Newspapers from Israel

© PressReader. All rights reserved.