Red Lentil and Chickpea Burgers

1 cup red lentils

1 tsp oil
2 onions, chopped
1 tbsp tandoori mix powder (see below)

1 can (15 oz) garbanzo beans, drained and rinsed
1 tbsp fresh grated ginger
2 egg whites

1/4 fresh chopped parsley
2 tbp fresh chopped coriander (optional)
2 1/2 cups bread crumbs
flour, for dusting

Salt, to taste

1 cup red lentils

1 tsp oil

2 onions, chopped

1 tbsp tandoori mix powder (see below)

1 can (15 oz) garbanzo beans, drained and rinsed

1 tbsp fresh grated ginger

2 egg whites

1/4 fresh chopped parsley

2 tbp fresh chopped coriander (optional)

2 1/2 cups bread crumbs

flour, for dusting (optional)

Salt, to taste

TANDOORI MIX (makes plenty of leftovers for next time)

5 tsp ground coriander

7 tsp ground cumin

2 tsp paprika

2 tsp turmeric

1 tsp chili powder

2 tsp ground ginger

4 tsp garlic powder

1 tsp garam masala

In a saucepan, cover the lentils with water and bring to a boil. Simmer, uncovered, until tender (about 10 minutes). Rinse well and let drain. In a saucepan, sauté the onions, covered, over low heat, until translucent. Add the tandoori and cook for one more minute. Put the chickpeas, half the lentils, ginger, onion mix, and eggs in a blender and blend until well mixed. Transfer to a bowl and add the rest of the lentils, parsley (and coriander), and breadcrumbs. Mix well and taste to see if it needs salt. Take some of the mixture and shape into a patty (if the mixture is too soft, refrigerate for 15 minutes). Toss in flour (optional) and bake at 350F for about 20 minutes on a lightly greased tray, turning after 10 minutes (or grill in a BBQ).

Original in The Essential Vegetarian