Ingredients: Whole Masoor dal (brown lentils) - ½cup
Chickpeas - 1 15oz. can (1½cups of fresh cooked chickpeas can be used instead)
Onion - 1 small, chopped (1 cup)
Red bell pepper - 1 small, diced (½cup)
Carrot - 2 medium, grated
Garlic - 4 cloves, minced
Eggs - 2 large (I used 2tbsp flax seed meal whisked in 6tbsp water)
Ground Cumin - 2tsp
Ground Coriander - 1tsp
Red Chili powder - 1tsp (adjust per taste)
Mint leaves - ½cup, chopped
Cilantro leaves - ½cup, chopped
Plain breadcrumbs - 1cup
Baking powder - ½tsp
Salt - to taste
Method:
- Cook lentils until tender either in the pressure cooker or in a sauce pot with lots of water. Drain any excess water and set aside.
- Heat 2tbsp olive oil in a skillet over medium heat. Add onion and bell pepper; cook for 7~8 minutes or until the veggies are soft. Stir in garlic, cook for 1 minute and turn off the stove.
- Blend chickpeas, mint, cilantro, eggs (or flax egg), cumin, coriander, red chili powder, salt and pepper in food processor 2 minutes, or until smooth.
- Stir chickpea mixture, breadcrumbs, carrots and baking powder into lentils. Shape into 8~10 patties. Layer patties between plastic wrap and freeze.
- Preheat grill to high. Brush patties with oil and cook 6 minutes on each side.