Beans, Lentil and Chickpea Burgers

This recipe was automatically translated from Romanian. View original here
Beans, Lentil and Chickpea Burgers

Here in the recipe I use 3 basic vegetables from the vegetarian kitchen, the main sources of protein - beans, lentils and chickpeas.

You can boil the vegetables at home or buy them canned, ready to cook - that's what I did, I was more comfortable. In addition, we doubled the quantities from the basic recipe, so that there are more and they reach us in 2-3 days, they are kept perfectly in the fridge.

I recommend them with confidence, they are full of fiber and vitamins.


Cooked green lentils
0.5 cups
Boiled beans
0.5 cups
Cooked chickpeas
0.5 cups
Quick oats
1 cup
Chopped walnuts
0.5 cups
White onion
1 piece
0.5 tsp
Ground coriander
0.5 tsp
0.5 tsp
grind this as well
Dry savory
0.25 tsp
1 tsp

Step by step


Here I took a picture of the main vegetables - I took chickpeas and canned beans - I had the lentils boiled and frozen (you can also take them canned).


Drain each way, measure the required amount for the recipe, put it in a plate and grind with a fork. You can also do it with a blender, but be careful not to overdo it - it's good that the vegetables are not pasta, leave them with the pieces.


Pass the rest of the vegetables in the same way, put them in a smaller and deeper bowl.


Now comes the part with the spices:

First of all, grind / grind them all. I also took a picture of the cumin - it can be found at several stores, I took it from 40g-buc-sonnentor-i10876.html">Plafar (they also have an online store, there are also their own shops in the city), or HERE .


Mix all the spices in a smaller bowl.


Add them to the mixture of crushed vegetables - over add the ground walnuts and fine oatmeal - I have more of them in the Vegetarian Burger Recipe (step 6).


Peel an onion and cut it very finely - temper it in a dietary style - in a pan with half a glass of water and 1 tablespoon of oil.


Leave it until it becomes softer and changes color a little.


Mix the hardened onions with the rest of the ingredients.


Knead the whole mixture by hand a little - to make all the ingredients even - you notice that it becomes consistent and more sticky - if the composition is too dry you can add a little water from the canned vegetables, or the water in which they were boiled.

Allow this mixture to penetrate for 15 minutes and swell the oatmeal.


After this time, form the meatballs with your hands - make small balls and then lightly flatten them.

Arrange them in an oven tray, greased with a little oil.


Cover the tray with aluminum foil, or if you have a tray with a lid, cover with that lid.

Put in the oven, at about 180-200 degrees, the average temperature - leave for 30 minutes.


After this time, remove the foil, turn the meatballs on the other side with a spatula, put the foil back and put it in the oven for another 15 minutes.

The foil will help the meatballs not to dry too much during the baking process.


After this time, take them out on a plate and cover them for storage with aluminum foil or food - they are delicious and warm and cold.


Serve them with what you like (for me it was a green salad with cereal germs) - they are a perfect, healthy and delicious substitute for the classic meatballs.

Good appetite!

Quantity: 20 pieces (20-25 pieces depending on how big you make them)
Prep time: 60 min
Difficulty: easy
Ready in: 40 min
Publish date:

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