| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour11 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Extra virgin olive oil |
| 1/2 |
c |
Diced onions |
| 1/2 |
c |
Carrots; grated |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Cumin |
| 1 |
ts |
Celery seed |
| 1/2 |
ts |
Sea salt |
| 1/2 |
c |
Walnuts |
| 1 1/2 |
c |
Cooked garbanzo beans; (or 1 15 1/2-ounce |
|
|
; can, drained |
| 5 |
tb |
Gluten flour |
| 2 |
tb |
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
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