Prep Time
18 Minutes
Cook Time
20 Minutes
Makes
3
Ingredients
-
1 packet Mission Plain Pita Pockets
-
Burger filling:
-
½ red onion, thinly sliced
-
425g tin chickpeas, rinsed and drained
-
425g tin lentils, rinsed and drained
-
½ red onion, roughly chopped
-
½ tsp garlic powder
-
1 tsp ground cumin
-
¼ cup coriander, chopped
-
¼ cup parsley, chopped
-
½ small lemon, juiced
-
3 tbsp chickpea flour
-
1 tbsp oil
-
Salt and Pepper to season
-
Oak lettuce, handful
-
2 radishes, thinly sliced
-
3 tbsp hummus
Featured Product
Instructions
-
Step 1
Place onion into a food processor and roughly blend.
-
Step 2
Add chickpeas into the food processor with herbs, spices, and lemon juice. Blend until combined.
-
Step 3
Transfer chickpea mix into a bowl and add lentils, salt, pepper and chickpea flour. Combine well. If the patty mixture feels too wet, add a tbsp of chickpea flour at a time.
-
Step 4
Take a sheet of baking paper and place it onto a board to place patties on while you measure and shape each one.
-
Step 5
Measure out approximately a ¼ cup for each patty. Scoop and shape onto baking paper until all mixture is used.
-
Step 6
Heat pan on med-high and add half the amount of oil. While the pan is heating up, brush oil onto each patty.
-
Step 7
Place a few patties at a time, oil side down into the pan and cook for 3-4 minutes. Oil the top of each patty before flipping over and cook for another 3-4 minutes. Patties should be brown on each side when cooked. Place cooked patties back on the baking paper. Repeat the step for the remaining patties. Adding remaining oil as needed.
-
Step 8
In the same pan used to cook the patties, wipe off any excess oil and heat pita bread for 30-40 seconds on each side. Set heated pitas on a wooden board, ready-to-build burgers.
-
Step 9
For each Mission Plain Pita Pocket, spread on 1 tbsp of hummus. Add lettuce, 3 patties, onions, radish, another layer of lettuce and top off with another pita pocket.