Bean and grain burgers
1 Servings
Ingredients
| Quantity | 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) | ||
Directions
GARNISH
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