Lentil Burgers , a recipe by the Bard of Bat Yam ( #BardOfBatYam) , Poet Laureate Of ion ( #PoetLaureateOfion ) and Stephen Darori (#StephenDarori), @StephenDarori)

LENTIL BURGERS Makes 12 burgers.

¼ cup olive oil 2 large onions, chopped 2 cloves garlic, chopped 1 heaping Tbsp. cumin 1 tsp. sweet paprika ½ tsp. harisa Salt and pepper, to taste 1 handful of parsley, chopped 1 handful of coriander, chopped 1 bunch of mangold leaves, chopped finely 1½ cups orange lentils or cooked organic quinoa 1 cup green lentils, soaked overnight and cooked ½ cup chickpea or whole-wheat flour 1 Tbsp. olive oil 1 to 2 Tbsp. raw tehina For frying: Oil (use the same amount you’d use to fry schnitzel) Heat the oil in a large pan. Add the onion and the garlic and fry until golden brown. Add the spices and the parsley, coriander and mangold. Stir and cook until mangold is reduced in volume. Turn off the flame and cover. Let sit for 10 minutes. Transfer to a large bowl. Add the two types of lentils, chickpea flour, olive oil and tehina. Knead mixture with your hands until it’s a bit sticky, but comes off your fingers. You can add more tehina or chickpea flour if needed. Taste and adjust seasoning.

Wet your hands in the bowl of water and form balls with a diameter of 4 to 5 cm. Heat oil in a large pot and fry balls on both sides until golden brown. Alternatively, you could bake in oven. Place them evenly spaced on baking paper and spray them with canola oil.

Bake in an oven preheated to 180° for 25 minutes.

The burgers will be ready when they lift off the baking paper easily. Serve warm. Can be served with sauces for dipping if desired.

TIPascale You can make an endless number of variations of this cake.

For example, you can add dried dates or cranberries, hazelnuts, raisins or fresh fruit slices.

You can also add different spices, such as ginger, cloves, cinnamon and nutmeg.

Instead of two cups of orange juice, you can replace this with one cup of orange juice and one cup of yogurt or cream.