Pella — 3 tablespoons olive oil, divided
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (14-ounce) can lentils, drained and rinsed
1 (14-ounce) can chickpeas, drained and rinsed
1 tablespoon tahini
2 tablespoons frresh chopped parsley
1 egg, beaten
2 cups fresh breadcrumbs
1 cup shredded Gruyere
1 cup crumbled feta
1/2 teaspoon salt
Freshly ground black pepper
All-purpose flour, for dusting
1. Heat 1 tablespoon of olive oil in a large skillet. Add onion and cook over medium heat until tender but not colored. Add garlic, cumin and cayenne, and cook 30 seconds. Remove from heat.
2. Put lentils and chickpeas into a bowl of a food processor and pulse until coarsely chopped. Add onion mixture, tahini and parsley, and pulse again until combined and nearly smooth. Spoon into a large bowl and add egg, breadcrumbs and cheeses. Mix with your hands and add salt and pepper. Shape into patties and lightly dust with flour.
3. Heat remaining oil in a large skillet. Place burgers in pan and cook until golden on both sides.
Serves 4.
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