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Lunch recipe · from the recipe book

Crispy Chickpea-Lentil Burgers with Lemony Avocado

Golden, crisp-edged patties of chickpeas and brown lentils seasoned with coriander, garlic and parsley, topped with lemon-smashed avocado and juicy tomato on toasted whole-wheat bread.

Crispy Chickpea-Lentil Burgers with Lemony Avocado

Ingredients

  • ½ cup100 gBrown or green lentils, dryrinsed
  • 2 cups500 gWater
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 1 medium60 gCarrotsfinely grated
  • 2 cloves6 gGarlicminced
  • ¼ cup chopped15 gFresh parsleychopped
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 1⅛ tsp2 gGround coriander
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gOlive oil
  • 1 whole200 gAvocado
  • 1 tbsp15 gLemon juice
  • 1½ medium200 gTomatoessliced
  • ¼ cup chopped40 gRed onionthinly sliced
  • 8 slices256 gWhole-wheat breadtoasted

Steps

  1. Simmer the lentils in the water in a small pot for 20–25 minutes until tender, then drain well and let cool for 10 minutes.
  2. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment.
  3. In a bowl, mash the chickpeas and the cooled lentils with a fork until mostly smooth with some texture.
  4. Stir in the carrot, garlic, parsley, breadcrumbs, egg, coriander, paprika, salt and black pepper until the mixture holds together.
  5. Shape into 4 patties about 3/4 inch thick and set on the sheet pan. Brush the tops with half of the olive oil.
  6. Bake 12 minutes, flip, brush with the remaining half of the olive oil, and bake 12 minutes more until crisp and browned and the center reaches 160°F (71°C).
  7. While the patties bake, mash the avocado with the lemon juice.
  8. Spread the avocado on half of the toasted bread slices, add a patty, then the tomato and red onion, and top with the remaining bread.

Check labels: Dairy-free when you buy plain dry breadcrumbs and whole-wheat bread made without milk.

Contains: Egg, Gluten. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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