Ingredients Jump to Instructions ↓

  1. 1 Medium-sized onion; finely chopped

  2. 2 tablespoons Vegetable oil

  3. 2 cups Cooked chickpeas; drained

  4. 1 cup Fine fresh bread crumbs

  5. 1/4 cup Tahini

  6. 1/4 cup Tamari; (soy sauce)

  7. 2 larges Garlic cloves; crushed or 1/2 teaspoon powder

  8. 1/4 cup Chopped fresh parsley

  9. 1 cup Cooked rice; (preferably long grain brown rice)

  10. Vegetable oil

  11. 2 1/2 cup Alfalfa sprouts

  12. 1 cup Shredded carrots

  13. 2 Medium-sized tomatoes; cut into thin wedges

  14. Sesame Tahini Sauce; (below)

Instructions Jump to Ingredients ↑

  1. GARNISH 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, 1998


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