Rating: 3.5 stars
132 Ratings
  • 5 star values: 39
  • 4 star values: 34
  • 3 star values: 31
  • 2 star values: 20
  • 1 star values: 8
Dawn Perry

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Credit: Yunhee Kim

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth. Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, ½ teaspoon salt, and ¼ teaspoon black pepper. Form into sixteen ½-inch-thick patties.

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  • In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper; set aside. In a small bowl, stir together the yogurt, crushed red pepper, and ¼ cup water.

  • Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the patties until browned, 3 to 4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.

  • Dividing evenly, top each pita with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper.

Nutrition Facts

384 calories; fat 12g; saturated fat 2g; cholesterol 2mg; sodium 652mg; protein 19g; carbohydrates 53g; sugars 7g; fiber 12g; iron 5mg; calcium 122mg.
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