Recipe - Bean And Grain Burgers

1 Mediumsized onion; finely
chopped
2 tablespoon Vegetable oil
2 cup Cooked chickpeas; drained
1 cup Fine fresh bread crumbs
One fourth cup Tahini
One fourth cup Tamari; (soy sauce)
2 lg Garlic cloves; crushed or
One half teaspoon powder
One fourth cup Chopped fresh parsley
1 cup Cooked rice; (preferably
long grain brown rice)
Vegetable oil

GARNISH
2 One half cup Alfalfa sprouts
1 cup Shredded carrots
2 Mediumsized 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 MidEastern 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. Skilletfry 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 1inch balls and skilletfried or
deepfried. THis size is ideal for use in pita breads. Yield: 8 burgers
Posted to JEWISHFOOD digest by Sandy English yehudit@earthlink.net on
May 13, 1998