|1||Medium-sized onion; finely chopped|
|2 tablespoons||Vegetable oil|
|2 cups||Cooked chickpeas; drained|
|1 cup||Fine fresh bread crumbs|
|¼ cup||Tamari; (soy sauce)|
|2 larges||Garlic cloves; crushed or 1/2 teaspoon powder|
|¼ cup||Chopped fresh parsley|
|1 cup||Cooked rice; (preferably long grain brown rice)|
|2½ cup||Alfalfa sprouts|
|1 cup||Shredded carrots|
|2||Medium-sized tomatoes; cut into thin wedges|
|Sesame Tahini Sauce; (below)|
The next few recipes are from Classics and Creations:A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois.
Try this adaptation of the Mid-Eastern falafel for a satisfying and complete protein meal.
Saute onion in 2 tablespoons vegetable oil until soft. Coarsely mash chickpeas with a potato masher or process lightly in a food processor. Add bread crumbs, tahini, tamari and garlic. Mix thoroughly. Stir in sauteed onion, parsley and cooked rice. Form into 8 burgers. Skillet-fry in vegetable oil until browned on both sides. Serve hot with alfalfa sprouts, shredded carrot and tomato wedges. Spoon Sesame Tahini Sauce over top.
Note: Mixture can also be formed into 1-inch balls and skillet-fried or deep-fried. THis size is ideal for use in pita breads. Yield: 8 burgers Posted to JEWISH-FOOD digest by Sandy English <yehudit@...> on May 13, 1998
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