Chickpea burgers

Yield: 8 servings

Measure Ingredient
2 \N Scallions; finely minced
¾ cup Mushrooms; finely chopped
1 tablespoon Canola oil
3 larges Garlic cloves; minced
1 cup Chickpeas; canned or cooked; drained (reserve liquid)
½ cup Chickpea liquid, reserved
¼ cup Sunflower seeds
½ teaspoon Curry powder
¼ cup Bread crumbs; dry
½ cup Sesame seeds

Saute scallions and mushrooms in oil until limp, about 5 minutes. In a blender, combine garlic, chickpeas and chickpea liquid; blend until smooth. Transfer to a large bowl and combine with mushroom mixture.

Grind sunflower seeds in a blender or food processor to make a coarse meal; add to chickpea mixture along with curry powder. Mix well. Stir in egg whites or bread crumbs. Mixture will be soft.

On a large baking sheet or breadboard, make 8 to 10 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously. Grill ona well-oiled vegetable grill for 3 to 4 minutes on each side, until brown. Makes 8 patties.

Per patty: 92 cal; 4 g prot, 4 g fat; 9 g carb; 0 chol; 103 mg sod; 2 g fiber

Vegetarian Times/August 1993/MM by Dianne Smith/DEEANNE

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