Ingredients

• 1 1/4 cups lentils, picked over and rinsed
• 1/2 cup rolled oats
• 2 garlic cloves, minced
• 2 teaspoons ground coriander seeds
• 2 teaspoons ground cumin
• 1 large egg, beaten lightly
• 1/2 cup plain yogurt
• 1/3 cup chopped fresh mint leaves
• Vegetable oil for frying
• 6 pita pockets, split
• 6 soft-leafed lettuce leaves

Instructions

1. Add lentils to a large saucepan of salted water and bring water to a boil. Cook lentils at a bare simmer until tender, about 15 to 20 minutes.
2. In a blender or food processor grind oats into meal. Drain lentils in a sieve and in a bowl combine with garlic, coriander, cumin, and 3 tablespoons ground oats. Mash lentils coarse with a potato masher. Stir in egg and salt and pepper to taste and form mixture into six 3-inch burgers, each 1/2-inch thick. Coat burgers with remaining ground oats and chill, uncovered, 15 minutes.
3. In a small bowl stir together yogurt, min, and salt and pepper to taste.
4. In a large skillet heat 1/4 inch oil over moderately high heat until hot but no smoking and fry burgers, in batches if necessary, until browned and crisp, about 3 to 4 minutes on each side.
5. Serve burgers in pitas with lettuce and yogurt mint sauce.