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Lentil Pita Pockets

RECIPE: Lentil Pita Pockets. Brought to you by MiNDFOOD.

Lentil Pita Pockets

Making your own lentil patties takes next to no time. Serve in pita pockets with our delicious tahini, garlic and yoghurt sauce for a tasty lunch or light dinner.

Serves 4

400g can lentils, drained

440g chickpeas, drained

¾ cup fresh breadcrumbs

1 egg

1½ tsp ground cumin

½ cup coriander leaves

1 tsp lemon zest, finely grated

vegetable oil, for frying

1 cup yoghurt

2 garlic cloves, crushed

2 tbsp tahini

2 tbsp lemon juice

1 chilli, finely chopped

8 pita pockets

baby spinach leaves, to serve

cucumber, shredded, to serve

Preheat oven to 180°C. Place lentils, chickpeas, breadcrumbs, egg, 1 teaspoon ground cumin, coriander, and lemon zest into a food processor. Season with sea salt and freshly ground black pepper and pulse until mixture is just combined. Shape 2 tablespoons of mixture into a patty; repeat with remaining mixture. 

Heat about 1 centimetre of oil in a large, nonstick frying pan over medium heat and cook for 2-3 minutes on each side, or until golden. Place patties on a lined baking tray; bake for 5 minutes, or until cooked through. 

Combine yoghurt, garlic, tahini, lemon juice, remaining cumin, and chilli in a small bowl. Serve patties in pita pockets with spinach and shredded cucumber.

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