Spiced Lentil Burger Pockets w/ Chilli, Apple, Tomato Sauce

This is a little recipe that has been kicking around my head for a while and I’m so glad to be finally sharing it with you all. It’s always a joy to share something that has turned out even better than I’d first anticipated. Due to the continued popularity of the Dal Kofta I really wanted to try and create another dish that embraces the deliciousness of lentils and spices.

These spicy lentil burgers are something akin to a falafel with chickpeas, spices and dates all rolled into one tasty little fried patty. Perfect in a salad pocket, sandwich, wrap or burger. Alternatively you could roll them into balls and serve them as a delicious vegetarian appetizer.

I made a sweet and spicy chilli, apple, tomato sauce to accompany the lentil burger patties that adds a lovely hit of heat and a touch of that wonderful sweet/savoury combination that I love.

This vegetarian recipe is super versatile and so very, very tasty. Serve as messy pockets to family and friends on summer picnics or at barbeques. The lentil burger patties also make a lovely family dinner served with salad or veggies in winter. A great vegan meal full of flavour and so much yumminess, enjoy!!


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Spiced Lentil Burger Patties
Preparation time: 35mins // Makes 10-12 small patties or balls

  • 160g (5½ oz) red lentils, rinsed
  • 450ml (15 fl. oz.) water or vegetable broth
  • 175g (6 oz) tinned chickpeas
  • ¼ small red onion, finely minced
  • 4 fresh dates (approx. 85g (3 oz)), diced
  • small handful fresh mint leaves (approx. 1 tbs), finely shredded
  • 1 tsp Hungarian sweet paprika
  • 1 tbs dried oregano
  • 2 tsp ground cumin

Add the lentils and water or broth to a medium saucepan, bring to a boil and gently simmer for 10 minutes, adding more water if needed.

Strain off excess liquid and allow to cool.

Meanwhile by hand or in a food processor coarsely pulse the chickpeas, being sure not to over process them to a paste.

In a large bowl combine the chickpeas with the dates, mint and spices season with a good pinch of ground rock salt and add in the cooled lentils.

The lentils should be reasonably mushy and this should bring the patty mixture together nicely. Roll about a tablespoon of the mixture at a time into small flat patties or balls if you prefer.

The patties can be tossed in breadcrumbs at this stage if you like.

Fry the patties or balls in about 1cm of vegetable oil until golden on all sides, set aside on absorbent paper. Serve warm.

Chilli, Apple, Tomato Sauce
Preparation time: 10mins // Makes approx. 2 cups

  • 4 red chillies, deseeded (or try ½ red capsicum (bell pepper) for a milder version)
  • 1-2 large ripe tomato
  • ¼ cup apple sauce
  • 1 tsp cumin seeds, roasted
  • 2 tsp apple cider vinegar
  • pinch raw sugar
  • squeeze of lemon juice
  • 3 tbs olive oil

In a food processor blend the chillies or capsicum with the tomato, apple sauce, cumin seeds, apple cider vinegar, sugar and lemon until smooth.

Fold through the olive oil.

Transfer to a sterile jar and keep in the fridge for up to 7 days.


Spiced Lentil Burger Patty Pockets w/ Chilli, Apple, Tomato Sauce

  • spiced lentil patties
  • chilli, apple, tomato sauce
  • wholemeal pocket bread, warmed in the oven
  • cucumber, sliced
  • tomato, sliced
  • avocado, sliced
  • baby spinach, washed
  • fresh coriander (cilantro)

Slice the top off the warmed pocket bread and fill with the ingredients topping off with a drizzle of the tomato sauce and a few sprigs of fresh coriander.

Alternatively add your favourite vegan or dairy cheese and yoghurt or hummus to complete this delicious and healthy vegetarian recipe.

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