House Tyrell Chickpea Lentil Sliders

It took me forever to decide what to make for Game of Thrones. I got really sucked into the show last year and binge watched just in time for the finale that year. It most definitely has its problems, but aside from the action, I feel like I’m watching with sick fascination at how horrible and disturbing all of these characters are. Kind of like when there’s a car crash and you feel the inexplicable need to stare at it while passing it by.

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Food is a big way in which they set their scenes to show the luxury that these characters from the various houses. But when I looked up to cross-reference what foods are depicted in the movies and described in the books (I have not read any of the books and likely will not; I just don’t think I can handle reading vivid descriptions of violence, etc.) and realized some of the food is other worldly. It reminded me a bit of how in The Hunger Games series there are all of these fantastical and interesting dishes that Katniss sees for the first time.

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So, I settled on representing some of the houses by using the colors on their house flags as a way to interpret dishes. I came up with several ideas, but I think I’ll have to save some of them for next season! For this finale, I have a mix of foods depicted in the show/books and my house color interpretations.

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This particular dish is supposes to represent House Tyrell. I settles on Chickpea-Lentil Sliders, which are of course, not accurate for the alternate past the show takes place in. But they’re colors are yellow and green. Chickpeas are kinda beige-yellowish and so are lentils if you get the proper color, so that was the thought process behind that, lol. Of course, when you fry the sliders, they’re going to darken, but this is why you have to use your imagination!

CHICKPEA-LENTIL SLIDERS WITH GARLIC TOUM YOGURT
Makes about 6 slider patties

CHICKPEA-LENTIL SLIDERS

  • 1 cup cooked brown lentils
  • ¼ cup cooked chickpeas
  • ¼ medium onion, coarsely chopped
  • 1 ½ garlic cloves, smashed
  • 1 large egg
  • ¼ cup old fashioned rolled oats
  • ½ teaspoon cayenne powder
  • ½ teaspoon smoked paprika
  • teaspoon salt
  • ½ teaspoon chopped parsley
  • All purpose flour; for dusting
  • Oil; to pan fry

GARLIC TOUM YOGURT

  • ½ cup Greek yogurt
  • ½ tablespoon sugar
  • ½ tablespoon vinegar
  • 1 teaspoon lemon juice
  • 1 tablespoon mayonnaise
  • 1 garlic clove
  • 1 teaspoon garlic powder; more for taste
  • Toppings of your choice: i.e. onions, cheese, mayonnaise, tomatoes, avocado)
  1. Pat the lentils and chickpeas dry. Make sure to dry them well, otherwise the mixture will be too wet.
  2. Place the lentils, chickpeas, onion, garlic, eggs, oats, chili powder, paprika, parsley, and salt in a food processor and pulse until the consistency of a thick, chunky hummus.
  3. With floured hands, form the mixture into patties using 1/6 cup of the mixture at a time. Lightly coat the patties with flour and gently brush off any excess. I essentially looked at the size of my brioche buns and made them a little smaller than that.
  4. Heat a thin layer of oil in a skillet over medium-high heat. Cook the burgers for 5 minutes on each side, until crispy on the top and bottom.
    Note: If you are using canned lentils and chickpeas, drain and rinse them well before patting dry.

*Recipe adopted from Weelicious

The recipe that I adopted this from used different toppings than I did, but you can use whatever you want. Once I lightly toasted my brioche buns (I found these slider buns from Whole Foods, but you can just get any buns and cut them in half), I added some Tabasco sauce to mayonnaise and made a quick Tabasco mayo to spread on both of the buns. Then I put the patty, other condiments, and drizzled it with the yogurt. I chose onions, pepper jack cheese, tomatoes, and avocado slices for my toppings.

I think these turned out well, but I think in the future, I would increase the heat with the spices and maybe add more flavor like cumin since it was a little bland. But that also may be because I purposefully lessened the salt in the recipe because everything else would have sodium. I was really happy with the texture of the patties and they tasted great with the sauces and soft, buttery brioche buns. I’d totally make these again with a few simple adjustments.

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Margaery Tyrell may passive-aggressively hate them, but whatever. Cersei is the one to be afraid of, tbh. Or maybe Cersei should be afraid of Margaery. Hmm.

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