lentil & chickpea burger with coriander garlic cream

Serves: 4

Ingredients:
for the burger :
½ cup red lentils
2 cups boiling water
1 teaspoon oil
½ white onion (chopped)
¼ teaspoon garlic (chopped)
¼ teaspoon ginger(chopped)
½ teaspoon cumin
¼  teaspoon cayenne pepper
½ cup chickpeas (drained)
1 tablespoon fresh ginger (ground)
1 egg
1½  tablespoons parsley (chopped)
1 tablespoon coriander (chopped)
1 cup breadcrumbs
for the coriander garlic cream:
½ cup plain yoghurt
1 garlic clove (crushed)
1 tablespoon fresh parsley (chopped)
1 teaspoon coriander (chopped)

Method:
for the burger : add lentils to boiling water and simmer for 10 minutes until soft.
in a frying pan, heat oil and cook onion until soft.
add spices to the onion and cook till fragrant. using a food processor, blend half of the lentils, all of the chickpeas, and the onion with spices, ginger, and egg.
by hand, mix in the rest of the lentils, parsley, coriander, and breadcrumbs.
form patties with hands and fry for about 3-4 minutes on each side in a pan. drain on a paper towel.
alternative: baking: place the prepared balls on an oven tray and lightly brush with olive oil. bake at 150°c for 15 minutes or until golden brown.
alternative: air-frying: place the prepared balls in the air-fryer and lightly brush with olive oil. air-fry at 160°c for 10-15 minutes or until golden brown.
for the coriander and garlic sauce: combine all ingredients in a bowl and mix well. keep refrigerated until ready to serve.
assemble as desired and serve immediately.