Lentil Fritter Pitas with Red Cabbage Slaw

Use lentils, cilantro, parsley, garlic, cumin, and bread crumbs to form the meat-free patties.

Lentil Fritter Pitas with Red Cabbage Slaw

Prep Time 30 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 15- ounce cans lentils rinsed
  • 1/2 cup fresh cilantro leaves plus more for serving
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 clove garlic finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 cup bread crumbs
  • kosher salt and black pepper
  • 1/4 head red cabbage shredded (about 1 1/2 cups)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1/2 cup low-fat Greek yogurt
  • 1/4 teaspoon crushed red pepper plus more for serving
  • 4 pocketless pitas warmed

Instructions
 

  • 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.