Ingredients

How to make it

  • Serve with lots of fresh parsley sprigs or omit the raw onion.
  • Put the lentils and water in a medium saucepan. Bring to a boil, then simmer with the lid on until the lentils are fully cooked (15-20 minutes). Add the bulgur, salt, and cumin and stir well. The mixture should be pretty thick – if there is still some water, keep cooking until the mixture thickens.
  • Heat the olive oil in a skillet and most of the chopped onion, reserving about 1/4 cup to sprinkle on the finished patties. Stir in the cayenne
  • Cook, stirring, until the onion is translucent (8-10 minutes), then add to the lentil mixture.
  • Transfer to a bowl to cool completely, stirring occasionally.
  • With damp hands, shape 1/3 cup at a time into egg-shaped patties. Sprinkle with reserved raw onion and parsley to serve.

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