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
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.