| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dujour11 | 4 | Servings | |
INGREDIENTS
| 1 | T | Extra virgin olive oil |
| 1/2 | c | Diced onions |
| 1/2 | c | Carrots, grated |
| 2 | Cloves garlic, minced | |
| 1 | t | Cumin |
| 1 | t | Celery seed |
| 1/2 | t | Sea salt |
| 1/2 | c | Walnuts |
| 1 1/2 | c | Cooked garbanzo beans, or 1 |
| 15 1/2-ounce | ||
| can drained | ||
| 5 | T | Gluten flour |
| 2 | T | Arrowroot powder |
| 1/4 | c | Fresh parsley, finely |
| chopped | ||
| Oil for frying | ||
| Tehina Onion Sauce See | ||
| recipe |
INSTRUCTIONS
Heat the olive oil in a frying pan and saute the onions, carrots, garlic, cumin, celery seed, and salt over medium heat until the onions are transparent. In a food processor, combine the nuts, and blend until 1/2 are a coarse meal and the other are just cracked. Place in a large mixing bowl and add the sauteed vegetable mixture. Add the garbanzo beans in the processor and process the same way as the nuts. Add flour and arrowroot. Add the beans and parsley to the mixing bowl. Mix everything together well until the mixture has enough body to form a patty. If the mixture is too dry or crumbly, add a small amount of water to help the mixture bind. Form the mixture into 4 burgers. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 minutes on each side until lightly browned. Yield: 4 servings CHEF DU JOUR RACHEL GITLIN SHOW #DJ9515 Busted and entered for you by: Bill Webster Converted by MM_Buster v2.0n. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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