Lentil Chickpea Burgers W Coriander Cream No Nuts
Elevate your plant-based meals with these flavorful Lentil Chickpea Burgers with Coriander Cream—a wholesome, nut-free recipe that’s perfect for vegetarians and anyone seeking a satisfying meatless option. Made with hearty cooked lentils, protein-packed chickpeas, and a blend of aromatic spices like cumin and paprika, these burgers offer a delightful balance of texture and taste. The patties are pan-seared to golden perfection and paired with a zesty coriander cream made from Greek yogurt, fresh cilantro, and a splash of lemon juice. Quick to prepare, these veggie burgers are ready in just 35 minutes and make a versatile meal—whether served on a bun, over greens, or with your favorite toppings. Perfect for weeknight dinners or meal prep, this dish packs bold flavors and nutrient-rich ingredients in every bite!
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Recipe Information
Ingredients
- 1 cup Cooked lentils
- 1 cup Cooked chickpeas
- 0.5 cup Rolled oats
- 0.5 cup Breadcrumbs
- 2 cloves Garlic, minced
- 0.5 cup Yellow onion, finely diced
- 2 tablespoons Parsley, chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup Plain Greek yogurt (for coriander cream)
- 2 tablespoons Fresh coriander (cilantro), finely chopped
- 1 tablespoon Lemon juice
- 1 pinch Salt (for coriander cream)
Instructions
Add the cooked lentils and chickpeas to a large mixing bowl and mash them using a fork or potato masher until mostly smooth with some texture remaining.
Stir in the rolled oats, breadcrumbs, minced garlic, diced onion, chopped parsley, ground cumin, paprika, salt, and black pepper. Mix until well combined.
Shape the mixture into 4 evenly sized burger patties, about 3/4 inch thick.
Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the patties to the skillet and cook for 5-6 minutes on each side, or until golden brown and heated through. Add additional oil if needed for the second batch.
While the patties are cooking, prepare the coriander cream by stirring together the Greek yogurt, chopped coriander, lemon juice, and a pinch of salt in a small bowl. Adjust seasoning to taste.
Serve the lentil chickpea patties warm on a bun or a bed of greens with a dollop of coriander cream. Optional toppings include sliced tomato, cucumber, or lettuce.
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 6.7 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 547 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
