Chickpea Veg. Burgers made SAtyrday from and old issue of VT

[Guest guest]

Chickpea Veg. Burgers

 

This Mediterranean-inspired burger can be served in a pita pocket or on a bun

with tahini, chopped tomatoes and cucumbers, yogurt, shredded cabbage, tomatoes

and sweet onion rings. Recipe By : Vegetarian Times, March 1998, page 46

 

1 tablespoon canola oil

2 green onions -- finely chopped

3/4 cup finely chopped white or cremini mushrooms

3 large cloves garlic -- minced

1 cup chickpeas, canned drained and 1/2 cup liquid reserved

1/3 cup sunflower seeds

1/2 teaspoon curry powder

2 large egg whites or 1/4 cup dry bread crumbs

1/2 cup sesame seeds -- or more

In medium skillet, heat oil over medium heat. Add green onions and mushrooms

and cook, stirring often, until soft, about 5 minutes. Remove from heat. In food

processor or blender, combine garlic, chickpeas and reserved chickpea liquid and

process until smooth. Transfer to large bowl and combine with mushroom mixture.

In food processor or blender, process sunflower seeds to make a coarse meal. Add

to chickpea mixture along with curry powder; mix well. Stir in egg whites or

bread crumbs (mixture will be soft). On a large baking sheet, make 8 beds of

sesame seeds for patties. Shape burger mixture into 8 patties and place on

seeds. Flip to coat both sides generously. Grill patties on a well-oiled

vegetable grill or broil 4 inches from heat source, 3 to 4 minutes on each side

until browned. Serve right away.

 

Per Serving: 92 calories; 4g protein.; 4g total fat (1g. sat. fat);

9g carb.; 0 chol.; 103mg sodium; 2g fiber.