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1 tb Canola oil
2 Green onions; finely chopped
3/4 c Finely chopped white or
3 lg Clov garlic; minced
1 c Cooked or canned chickpeas
Drained and 1/2 cup liquid
1/3 c Sunflower seeds
1/2 ts Curry powder
2 lg Egg whites or 1/4 cup dry
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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