Yield: 4 servings
1 clove garlic, minced ¼ c bulgur wheat 1 cn chickpeas, drained (19 oz) ¼ c sesame seeds, toasted (note) 1 md onion 1 T lemon juice ½ t salt ¼ t pepper 4 md carrots, grated 1 rib celery, chopped In saucepan bring ½ c water to boiling. Add bulgur; cover and simmer 8 minutes. In food processor puree chickpeas, sesame seeds, onion, lemon juice, salt, pepper and garlic until smooth. In bowl combine chickpea mixture, cooked bulgur, carrots and celary. Form burgers. Lightly oil rack set in broiler pan. Place burgers on rack.
Preheat broiler. Broil 18 minutes, 3" from heat source, turning once.
Rather than use an oiled broiler rack, I used a nonstick baking sheet. I had no problem with the burgers sticking however, be careful, I think I warped my baking sheet a bit as a result.
To toast sesame seeds, place in a oven safe bowl and bake at 300 to 325 degrees, stirring often until they have darkened a bit and are too hot to hold in your hand (ouch! be careful!). If you use unhulled sesame seeds (recomended), be sure to process them a bit in a blender after toasting.
When I made this the yield was actually 8 burgers, however I used large carrots, shredded rather than medium ones grated.