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PdfAdd the lentils to a large pan of boiling water and simmer for 8 minutes, or until tender. Drain well.
Heat the oil in pan and cook the onion for 3 minutes, or until soft.
Add the ground spices and stir until fragrant.
Cool the mixture slightly.
Place the chickpeas, egg, onion mixture and half the lentils in a food processor. Process for 20 seconds, or until smooth. Transfer to a bowl.
Stir in the remaining lentils, parsley, coriander and breadcrumbs. Mix well.
Divide into 10 portions.
Shape the portions into round patties. If the mixture is too soft, chill for 15 minutes, or until firm.
Toss the patties in flour, shaking off the excess.
Place on a lightly greased hot barbecue grill or flatplate. Cook for 3-4 minutes each side, or until browned.
To make the coriander garlic cream, mix together all the ingredients.