| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | Medium-sized onion; finely chopped | |
| 2 | tb | Vegetable oil |
| 2 | c | Cooked chickpeas; drained |
| 1 | c | Fine fresh bread crumbs |
| 1/4 | c | Tahini |
| 1/4 | c | Tamari; (soy sauce) |
| 2 | lg | Garlic cloves; crushed or 1/2 teaspoon powder |
| 1/4 | c | Chopped fresh parsley |
| 1 | c | Cooked rice; (preferably long grain brown rice) |
| Vegetable oil | ||
| 2 1/2 | c | Alfalfa sprouts |
| 1 | c | Shredded carrots |
| 2 | Medium-sized tomatoes; cut into thin wedges | |
| Sesame Tahini Sauce; (below) |
INSTRUCTIONS
GARNISH The next few recipes are from Classics and Creations:A World of Vegetarian Cooking published by SK Publications in Naperville, Illinois. Try this adaptation of the Mid-Eastern falafel for a satisfying and complete protein meal. Saute onion in 2 tablespoons vegetable oil until soft. Coarsely mash chickpeas with a potato masher or process lightly in a food processor. Add bread crumbs, tahini, tamari and garlic. Mix thoroughly. Stir in sauteed onion, parsley and cooked rice. Form into 8 burgers. Skillet-fry in vegetable oil until browned on both sides. Serve hot with alfalfa sprouts, shredded carrot and tomato wedges. Spoon Sesame Tahini Sauce over top. Note: Mixture can also be formed into 1-inch balls and skillet-fried or deep-fried. THis size is ideal for use in pita breads. Yield: 8 burgers Posted to JEWISH-FOOD digest by Sandy English <yehudit@earthlink.net> on May 13, 1998
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