1-1/2 cups lentils
1 large yellow onion chopped-equaling 1 cup
2 large garlic cloves, crushed
4 cups water
1 Cup Bulghar cracked wheat
1-1/4 cups minced fresh parsley, divided
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt, if desired
1 teaspoon paprika hot or sweet variety
4 teaspoon freshly ground black pepper
1 cup finely chopped scallions with tops about 8 total
6 whole wheat pita bread
1. The medium saucepan, combine the lentils, onion, garlic, and water. Bring the liquid to a boil and reduce the Heat, cover the pan and cook the littles for 20 to 25 minutes until very very tender. (You can do this ahead of time by the way.)
2. Add the bulgar, one fourth cup of the parsley, the oil, salt, paprika and pepper. Stir mixture and mix all the ingredients well. Cover the pan and cook the mixture over low heat for about two minutes. Let the mixture cool until like it’s lukewarm in covered pan. Allow the mixture to cool to lukewarm temperature, then shape it into 6 large patties, dividing each patty to make 12 patties total.
Combined the remaining parsley and the scallions on a dish and press the patties into this mixture of both sides, like a topping.
Serve the patties in whold wheat pita breads with whatever toppings you like.
Adapted by Paulette Motzko from Jane Brody’s Good Food Book Living the High-Carbohydrate Way with Forward by Pierre Franey.
May 9th 2017 at 11:11 p.m.
357 calories per 2 patties