| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1 | Medium-sized onion, finely | |
| chopped | ||
| 2 | T | Vegetable oil |
| 2 | c | Cooked chickpeas, drained |
| 1 | c | Fine fresh bread crumbs |
| 1/4 | c | Tahini |
| 1/4 | c | Tamari, soy sauce |
| 2 | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 1936
Calories From Fat: 764
Total Fat: 88.7g
Cholesterol: 0mg
Sodium: 6987.2mg
Potassium: 2458.8mg
Carbohydrates: 228.8g
Fiber: 44.5g
Sugar: 14.5g
Protein: 70.8g