Veggie-burgers anti-inflammation


For abt. 7 burgers:
2 Tbs olive oil for the pan
1 large onion, cubed

2 cloves garlic, minced
1 tsp ground cumin
1 cup shredded carrot
1 cup dry chickpeas, soaked and cooked

1 1/2 Tbs tahini (or 1/3rd cup sesame seeds)
1/4 cup fresh minced parsley

1/3 cup chickpea flour, whole wheat or tapioca flour
1/2 tsp baking soda

1 tsp salt
1 Tbs lemon juice

Transfer cooked chickpeas to a mixing bowl and mash, set aside.
In a large skillet, saute the onions in little oil until transparent. Add garlic, cumin and carrot; stir and cook for abt. 2 minutes. Add to the chickpea mash.
Add tahini and parsley and blend.
Blend dry ingredients, flour and baking soda and salt, then add to the mixing bowl and work in well with your hands.
Divide the dough and form abt. 7 patties in burger size.

Heat remaining oil in the skillet and add the patties. Cook for two minutes, then flip the patties. Repeat until they are firm and golden brown from both sides. Sprinkle with lemon juice and serve with salad and Middle Eastern sauce. ©


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