I have always been inspired by Brendan Brazier’s work fusing plant-based nutrition with endurance sports. His new cookbook, The Thrive Energy Cookbook, is remarkable, filled with beautiful photographs and nutritious recipes. As Spring barbecue gatherings amount, I have adapted his lentil and chickpea burger recipe as a filling plant-based, gluten-free alternative.
- 1 cup red lentils
- 2 cups rinsed canned chickpeas
- 1 small cooking onion, finely chopped
- 1 clove garlic, minced
- 2 tsp lemon juice
- 1 small sweet red pepper, finely chopped
- 1 handful of fresh cilantro leaves, finely chopped
- 1 ½ cups cooked quinoa
- 1 ½ cups of gluten free bread crumbs
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp paprika
- Salt and pepper, to taste
- In a soup pot, boil the lentils in water for 15 minutes. Drain and set aside.
- In a food processor, combine 1 ½ cups of the chickpeas, onion, garlic and lemon juice. Process until smooth.
- Toss lentils and chickpea mixture into a large bowl. Add remaining chickpeas, red pepper, cilantro, quinoa, bread crumbs, cumin, coriander, paprika, and salt and pepper. Mix with your hands.
- Create small, thin patties.
- In a heavy skillet over medium-low heat, warm the patties for about 5-6 mins per side.