Seitan, Falafel, Lentil Leftover Burgers


  • 1/2 loaf seitan (wheat meat) [~ 200g worth] (grounded via food processor)
  • 7-9 falafel patties [~ 200g worth] (grounded via food processor)
  • 1 cup lentil stew [~ 400g worth] (make sure you remove the dried chilies)
  • 2 TB flaxseed meal
  • 1/2 tsp paprika, chili powder, garlic powder, onion powder
  • 1 tsp tikka masala
  • 1/4 cup flour for binding [whole wheat, white, garam {chickpea}, soy, brown rice, etc.] (may not need any/all of it depending on consistency)

Optional: 2-3 TB sweet chili sauce or general tso sauce, ¼ tsp salt, 1 small yellow onion (minced), 2-3 mushrooms (minced) 1 bell pepper [green or red]  (minced), 1 egg (beaten)

Note: The ratio of the seitan, falafel, and lentil dish should be in 1:1:2. I always base this off the ingredient with the least amount of leftovers. This is around 7 patties worth depending on how big you like your burgers. These burgers are excellent with homemade burger buns and topped with some avocado slices, caramelized onion, red onion, tomato slices and lettuce.


  • Break up the seitan and falafel leftovers into tiny pieces and grind up via food processor. Once broken down, pour into a large mixing bowl.
  • If being used, add the sweet chili or general tso sauce when adding the lentils and mix.
  • Once mixed, add the lentils to the seitan and falafel mixture. Mix thoroughly together.
  • Add the flaxseed meal, tikka masala, paprika, chili powder, garlic powder, onion powder, and salt if being used to a separate bowl and mix together.
  • Sprinkle in the flaxseed meal/seasoning mix and continue mixing. If adding veggies and/or egg, add the onion, mushroom, bell pepper, and beaten egg here.
  • If the mixture isn’t thick and doesn’t hold together, add the 1/4 cup of flour and mix until a firm/thick texture is achieved. If it’s still too liquidy, simply add more flour 1 TB at a time and mix, if it’s too dry and crumbled, add 1 TB of lentil leftovers or veggie broth, or water at a time.

Note: If you take a ball, the size of a pattie (step below) and press your thumb into it and nothing breaks off, the texture is correct.

  • Once the texture is right, make 120g/~4 TB (roughly 1/4 lb burgers) balls and shape into patties. They should be around 1/2“ tall and 4-4 1/2 “ wide, or around the size of your palm per serving.
  • They can be baked at directly on a lightly oiled pizza stone or lightly oiled baking sheet at 400°F for 8- minutes, flipping once bottom is browned and firm, around 6 minutes. If baking, lightly spray the top of each burger with a oil spray.

Note: Once cooked, regardless of method of preparation, these can be grilled to your liking or you can freeze these once they’ve cooled. Place a sheet of waxed or parchment paper to separate/stack the burgers prior to freezing. When properly stored these burgers can last up to 2-3 months in the freezer.

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