Bean and grain burgers

Yield: 1 Servings

Measure Ingredient
1 Medium-sized onion; finely chopped
2 tablespoons Vegetable oil
2 cups Cooked chickpeas; drained
1 cup Fine fresh bread crumbs
¼ cup Tahini
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)
Vegetable oil
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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