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