Prep Time
18 Minutes
Cook Time
20 Minutes
Makes
3
Ingredients
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1 packet Mission Plain Pita Pockets
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Burger filling:
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½ red onion, thinly sliced
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425g tin chickpeas, rinsed and drained
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425g tin lentils, rinsed and drained
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½ red onion, roughly chopped
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½ tsp garlic powder
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1 tsp ground cumin
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¼ cup coriander, chopped
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¼ cup parsley, chopped
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½ small lemon, juiced
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3 tbsp chickpea flour
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1 tbsp oil
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Salt and Pepper to season
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Oak lettuce, handful
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2 radishes, thinly sliced
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3 tbsp hummus
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Instructions
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Step 1
Place onion into a food processor and roughly blend.
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Step 2
Add chickpeas into the food processor with herbs, spices, and lemon juice. Blend until combined.
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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.
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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.
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Step 5
Measure out approximately a ¼ cup for each patty. Scoop and shape onto baking paper until all mixture is used.
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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.
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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.
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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.
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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.
