Instructions

1. 1

   Heat 1 tablespoon of olive oil in a frying pan, add the chopped onion and cook over a medium heat until tender but not coloured. Add the garlic, ground cumin and cayenne and cook for another 30 seconds. Remove from the heat.

   
   

2. 2

   Tip the lentils and chickpeas into the bowl of a food-processor and blend until coarsely chopped. Add the onion mixture, tahini paste and parsley, and blend again until combined and nearly smooth. Tip into a large bowl and add the beaten egg, breadcrumbs and both of the cheeses. Mix together using your hands and season well with salt and freshly ground black pepper.

   
   

3. 3

   Shape the mixture into patties and lightly dust in plain flour. Heat the remaining olive oil in a large frying pan, slide the burgers into the pan and cook until golden on both sides.

   
   

4. 4

   Serve in toasted buns with lettuce, tomatoes, onions and avocados and a dollop of soured cream, ketchup or mayonnaise and pickles of your choice

   
   

Ingredients

• 400g canned chickpeas, drained and rinsed
• 400g canned lentils, drained and rinsed
• 100g gruyere, grated
• 100g feta, crumbled
• 100g breadcrumbs
• 1 egg, beaten
• 1 large onion, chopped
• 2 Cloves garlic, crushed
• 1 tablespoon tahini paste
• 3 tablespoons olive oil
• 1 teaspoon cumin, ground
• ¼ teaspoon cayenne pepper
• 2 tablespoons fresh parsley, chopped
• ½ tsp sea salt, to season
• 1 pinch black pepper, to season
• 1 dusting plain flour

Serves 4

Total time required 22 mins

• Preparation time: 8 mins
• Cooking time: 14 mins