"Can my friends come over for dinner?” I got a text message from my younger son. “Sure” I answered. Fortunately, most of my son’s friends like to eat at our home and enjoy some unfamiliar flavors. This time I contemplated what I should prepare. A few years ago we adopted the tradition of meatless Monday, and since then, Monday became a day of food experiments.“I thought it was meatless Monday,” said my son as him and his friends sat at the table. “It is,” I answered, “so what are these?” he asked pointing at the plate packed with burgers. “Veggie burgers”. They weren’t exactly thrilled, but hunger did its part and they began to eat. After each and every one of them went for seconds, and some even thirds, one of them said, “my mom will never believe that I ate a veggie burger and even took a second one.”
Ingredients
2+1 cups black lentils (3 all together) divided
1 onion cut to quarters
3 garlic cloves minced
4 oz baby bella mushroom chopped divided
1 carrot grated
3 TBS tahini
1 cup green peas
½ cup walnuts crushed
1 cup breadcrumbs
1 egg
1 tsp sweet paprika
1 tsp paprika
1 tsp ras el hanut
1 tsp salt
1 tsp black pepper
Place in a food processor with a metal blade 2 cups of the cooked lentils, half of the chopped mushrooms, onion, garlic carrot and tahini and pulse until well combined and smooth. Place mix in a large bowl, add the remaining cup of lentils, other half of chopped mushrooms and all other ingredients and spices. Mix well, cover and chill for one hour.
Heat oil In a large deep skillet. With wet hands form burger shape patties. Fry until golden, flip halfway through.
