Chickpea Burgers
INGREDIENTS:
4 ts Sesame seeds
1 tb Ground coriander
1 tb Ground cumin
2 ts Vegetable oil
4 Scallions; chopped
3 Cloves garlic; minced
1 cn (15-oz) chickpeas; drained
-and rinsed
1 c Cooked brown rice
2/3 c Wheat germ
3 tb Lemon juice
1/2 ts Salt
1/4 ts Black pepper
4 sl (1/2-inch thick) tomato
4 (6-inch) pita breads
Yogurt and spinach for
-garnish
4 ts Sesame seeds
1 tb Ground coriander
1 tb Ground cumin
2 ts Vegetable oil
4 Scallions; chopped
3 Cloves garlic; minced
1 cn (15-oz) chickpeas; drained
-and rinsed
1 c Cooked brown rice
2/3 c Wheat germ
3 tb Lemon juice
1/2 ts Salt
1/4 ts Black pepper
4 sl (1/2-inch thick) tomato
4 (6-inch) pita breads
Yogurt and spinach for
-garnish
I made these last weekend, they are from the July/August 1993 issue of Eating Well magazine. I was specifically looking for a vegggie burger which could go on the grill.
Cook the sesame seeds in a dry pan until golden. Add coriander and cumin and cook until fragrant (30 sec.). Set aside to cool, then grind (I didn't bother to do this). Add oil to pan and saute the garlic and scallions until tender.
Mash the chickpeas well, then stir in the rice and 1/3 cup wheat germ, lemon juice, salt, pepper, sesame seeds, and garlic/scallions.
Shape into 4 3/4" patties. Dredge in remaining 1/3 cup wheat germ, pressing firmly onto the patties. (I forgot to do this and they were fine)
Grill or broil on patties and tomato on a lightly oiled rack until browned and heated through. Tuck the patties into pitas; garnish with yogurt and spinach.
Serve w/ Carrot Salad with Cumin (see recipe).
HALL@HPN.TRW.COM (LAURA HALL)
Cook the sesame seeds in a dry pan until golden. Add coriander and cumin and cook until fragrant (30 sec.). Set aside to cool, then grind (I didn't bother to do this). Add oil to pan and saute the garlic and scallions until tender.
Mash the chickpeas well, then stir in the rice and 1/3 cup wheat germ, lemon juice, salt, pepper, sesame seeds, and garlic/scallions.
Shape into 4 3/4" patties. Dredge in remaining 1/3 cup wheat germ, pressing firmly onto the patties. (I forgot to do this and they were fine)
Grill or broil on patties and tomato on a lightly oiled rack until browned and heated through. Tuck the patties into pitas; garnish with yogurt and spinach.
Serve w/ Carrot Salad with Cumin (see recipe).
HALL@HPN.TRW.COM (LAURA HALL)