Bean & Grain Burgers
|Onion||1 Medium, finely chopped|
|Vegetable oil||2 Tablespoon|
|Cooked chickpeas||2 Cup (32 tbs), drained|
|Quick cooking rolled oats||3⁄4 Cup (12 tbs)|
|Tahini||1⁄4 Cup (4 tbs)|
|Tamari/Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic/1/2 teaspoon garlic powder||2 Clove (10 gm), crushed (Large Cloves)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Cooked brown rice||1 Cup (16 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying On Skillet)|
|Alfalfa sprouts||2 1⁄2 Cup (40 tbs)|
|Shredded carrot||1 Cup (16 tbs)|
|Tomatoes||2 Medium, cut into thin wedges|
In a skillet, saute onion in 2 tablespoons vegetable oil until soft.
Coarsely mash chickpeas with a potato masher or process lightly in a food processor. Combine chickpeas, dry oats, tahini, tamari or soy sauce and garlic in a bowl. Mix thoroughly.
Stir sauteed onion, parsley and cooked rice into chickpeas.
Form into 8 burgers. Skillet-fry in medium-hot vegetable oil until browned on both sides.
Serve hot with alfalfa sprouts, shredded carrot and tomato wedges. Serve with Sesame Tahini Sauce.