½ cup fresh cilantro leaves, plus more for serving
½ cup fresh flat-leaf parsley leaves
1 clove garlic, finely chopped
½ teaspoon ground cumin
½ cup bread crumbs
Kosher salt and black pepper
¼ head red cabbage, shredded (about 1½ cups)
2 tablespoons fresh lemon juice
3 tablespoons olive oil
½ cup low-fat Greek yogurt
¼ teaspoon crushed red pepper, plus more for serving
4 pocketless pitas, warmed
Sat fat 2g
How to Make It
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.
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.