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Recipe Name: Bean And Grain Burgers Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Medium-sized onion, finely
2 Tablespoon(s) Vegetable oil
2 Cup(s) Cooked chickpeas, drained
1 Cup(s) Fine fresh bread crumbs
1/4 Cup(s) Tahini
1/4 Cup(s) Tamari, soy sauce
2 Garlic cloves, crushed or
1/2 teaspoon powder
1/4 Cup(s) Chopped fresh parsley
1 Cup(s) Cooked rice, preferably
long grain brown rice
2 1/2 Cup(s) Alfalfa sprouts
1 Cup(s) Shredded carrots
2 Medium-sized tomatoes, cut
into thin wedges
Sesame Tahini Sauce, below
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 <> on May 13,

Nutrition (calculated from recipe ingredients)
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

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