Heat 1œ cups of water to a boil. Add lentils and cook for 30 minutes or until tender. Meanwhile, heat olive oil spray and a pan over medium heat, add onion and cook for 8 minutes.
Put chickpeas, quinoa, half of the lentils, the egg and the onion into a food processor and process until smooth.
In a medium bowl, combine parsley, cilantro, breadcrumbs, remaining half of the lentils and the seasonings. Add the chickpea mixture and stir until well combined.
Form patties and refrigerate for 30 minutes and up to 1 hour.
Meanwhile, make the Cilantro Garlic Cream by combining yogurt, garlic, cilantro and parsley. Refrigerate until ready to use.
Preheat the olive oil in a skillet over medium heat. Add burgers and cook for 8 minutes on each side, or until golden brown.
Top with Cilantro Garlic Cream and serve!
*To cook quinoa:
• Put 2 parts water and 1 part quinoa in a pot.
• Bring to a boil, then reduce to medium-low.
• Cover and simmer for 15 minutes.
• Remove from heat and allow to sit covered for 5 minutes.
To make it vegan (optional):
• In place of egg, mix together 1 Tbsp. ground flax seeds with 3 tablespoons water.
• For cream sauce, soak 1 cup cashews in water overnight.
• Drain and rinse. Place in blender and add water to cover.
• Add in garlic, cilantro and parsley. Process until smooth.
¾ cup green lentils
Olive oil spray
1 onion, chopped fine (Note: I used a very large onion)
¾ cup cooked quinoa *(See preparation below.)
1½ cup cooked chickpeas
1 egg
¼ cup chopped parsley
3 Tbsp. chopped cilantro
2 cups breadcrumbs
½ tsp. mineral salt
1 tsp. thyme
½ tsp. garlic powder
1 tsp. sesame seeds
1 Tbsp. olive oil (Note: I used 5 Tbsp. olive oil)
For the cilantro-garlic cream:
1 cup nonfat Greek yogurt
2 cloves garlic, minced
2 Tbsp. chopped cilantro
2 Tbsp. chopped parsley
This article appears in March 2012.