This study aims to valorize the wastes of guar and fava bean seeds by developing polyphenol-protein isolates used as a partial substitute for camel meat. Guar bean protein (GBP) and faba bean protein (FBP) are rich in polyphenols, total dietary fibers (TDF) (79 and 65%), and protein content (95 and 91 %), respectively, exhibiting high water-holding capacity (WHC) and oil-holding capacity (OHC). Additionally, GBP powder is richer in polyphenols than FBF. The total phenolic content of GBP powder was 1550 mg/g, influencing the scavenging activity, 95% of DPPH free radicals, and reducing 96 % of MCF-7 cancer cell lines. Additionally, it exhibits antibacterial activity against pathogenic bacteria, i.e., Staphylococcus aureus, Bacillus cereus, Escherichia coli, and Salmonella typhi with inhibition zones diameters (IZDs) of (35, 30, 28, and 26 mm, respectively) with a relative increase of 11-15 % over FBP. These isolates were selected based on the microbial count of spoiled burger samples and were identified at the gene level by 16S rRNA gene sequence analysis. Higher phenolic compounds were detected in GBP powder by HPLC as Pyrogallol (146.87), Catechol (487.19), and Catechin (174.96) mg/100 g. The GBP and FBP powder were added to the formulation of the camel meat burger (CMB) at different portions (0, 2, 4, 8, and 16%), replacing camel meat. The impact of this substitution on the antioxidant properties, nutritional value, quality attributes, and sensory and physicochemical characteristics of the CMB was investigated. The partial substitution of camel meat with GBP and FBP powder leads to increased protein, fibers, fat, and ash contents compared to non-processed CMB. Additionally, increasing the phenolic content in GBP- supplemented CMB than control with relative increases of 34.28, 43.33, 41.9, 50.11, and 88.7%, respec-tively, because of the high phenolic content of GBP and FBP, so nutritional value and antioxidant contents of CMB was enhanced. Because of the high WHC (8.55, 9.15 ml/g) of GBFP and FBFP, respectively, the water-holding capacity of the CMB was increased with the substitution ratio; this explains the reduced loss in weight during cooking, besides CMB juiciness. The results show that CMB prepared from camel meat substituted with 8 % GBPI powder had the highest acceptability with sensory characteristics (color, flavor, texture, appearance). Additionally, CMB maintains a good shelf-life because of GBP's significant protein, fiber and antioxidant content, compared to control and other substitutions with legumes waste powder.