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Chickpea Burgers

1 tb Canola oil
2 Green onions; finely chopped
3/4 c Finely chopped white or
-cremini mushrooms
3 lg Clov garlic; minced
1 c Cooked or canned chickpeas
Drained and 1/2 cup liquid
-reserved
1/3 c Sunflower seeds
1/2 ts Curry powder
2 lg Egg whites or 1/4 cup dry
-bread crumbs
1/2 c Or more sesame seeds
8 SERVINGS OVO-LACTO/VEGAN


This Mediterranean-inspired burger can be served in a pita pocket or on a bun with tahini, chopped tomatoes and cucumbers, yogurt, shredded cabbage, tomatoes and sweet on ion rings.

In medium skillet, heat oil over medium heat. Add green onions and mushrooms and cook, stirring often, until soft, about 5 minutes. Remove from heat.

In food processor or blender, combine garlic, chickpeas and reserved chickpea liquid and process until smooth. Transfer to large bowl and combine with mushroom mixture. In food processor or blender, process sunflower seeds 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, make 8 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously.

Grill patties on a well-oiled vegetable grill or broil 4 inches from heat source, 3 to 4 minutes on each side until browned. Serve right away. PER SERVING: 92 CAL.; 4G PROT.; 4G TOTAL FAT (1G SAT. FAT); 9G CARB.; 0 CHOL.; 103MG SOD.; 2G FIBER.

Per serving: 51 Calories (kcal); 5g Total Fat; (78% calories from fat); 1g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Vegetarian Times Magazine, March 1998, page 46

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