Falafel-Style Lentil Burgers With Feta Sauce Recipe

Make your next patty with lentils and sweet potato

Our affection for lentils is twofold: The health-minded side of us adores their high protein and folate levels, while our palate craves the legumes' earthy flavor. Our Test Kitchen's falafel-style lentil burgers are both nutritious and delicious: Black beluga lentil patties are beefed up with sweet potato, red onion, panko breadcrumbs and spices, then stuffed into mini pitas and slathered with tangy feta-yogurt-mint sauce. Put two patties into a large pita for a more substantial sandwich. Either way, prepare to fall in love.

Recipe from the Tasting Table Test Kitchen

Falafel-Style Lentil Burgers With Feta Sauce
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You won't miss the meat with our Test Kitchen's falafel-style lentil burgers with feta sauce.
Servings
4
burgers
Ingredients
  • Burgers
  • ⅔ cup black beluga lentils (or green lentils), rinsed
  • ½ medium sweet potato, peeled and cut into ½-inch cubes
  • 4 cups water
  • ½ small red onion, finely chopped
  • 1 large egg
  • ⅔ cup whole-wheat panko breadcrumbs
  • 1 tablespoon plus 1 teaspoon sesame seeds
  • 1 tablespoon ground cumin
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried oregano
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • Nonstick pan spray
  • Four 4-inch whole-wheat pitas or two large whole-wheat pitas
  • 1 vine-ripened tomato, cored and thinly sliced Sauce
  • 3 tablespoons crumbled feta cheese
  • ½ cup plain low-fat yogurt
  • 2 tablespoons finely chopped fresh mint leaves
Optional Ingredients
  • ½ teaspoon ground sumac (optional)
Directions
  1. Make the burgers: In a medium saucepan, add the lentils, sweet potato and water and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer until the lentils and potatoes are tender, about 25 minutes. Drain the mixture through a fine-mesh sieve and transfer the lentil mixture to a food processor.
  2. To the lentil mixture, add the onion, egg, panko breadcrumbs, sesame seeds, cumin, marjoram, oregano, sumac (if using), salt and pepper. Pulse until coarsely chopped, about five 1-second pulses. Shape the mixture into four 4- to 4½-inch patties, each about ½ inch thick.
  3. Heat a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick pan spray and add two of the lentil burgers. Cook until the burgers are browned, 3 to 4 minutes, then flip and cook on the other side, about 3 minutes more. Transfer to a large plate and repeat with the remaining patties.
  4. Make the sauce: To a medium bowl, add the feta cheese, then use a fork to crumble it. Stir in the yogurt and mint.
  5. Slice open each pita to create 2 round slices. Place a lentil burger on 4 bottom rounds and top each with some of the feta sauce and a few tomato slices. Top with the remaining pita rounds. Serve immediately. Calories per Serving: 340; Sodium: 1030mg; Total Carbohydrate: 54g; Fiber: 8g; Fat: 6g
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