| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Vegetables, Appetizers, Oriental |
10 |
Servings |
INGREDIENTS
| 2 |
c |
Chickpeas, cooked |
| 1/2 |
c |
Parsley |
| 1/4 |
c |
Tahini |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Dried milk |
| 1 |
|
Beaten egg |
| 1/2 |
ts |
Dry mustard |
| 1 |
ts |
Cumin |
| 1/2 |
ts |
Chili powder |
|
|
Celery salt to taste |
|
|
Salt & pepper to taste |
| 1 |
ts |
Worcestershire sauce |
|
|
Oil as needed |
INSTRUCTIONS
Preheat oven to 350F. Puree beans & parsley in a blender. Put in a bowl &
add the other ingredients except the oil. Mix well & spoon onto a baking
sheet. Flatten each patty & brush with oil. Bake until crusty & golden,
about 15 minutes. This can be re-heated once cooked by frying in hot oil
with some seasonings in the oil.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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