t i f f a n y ' s   r e c i p e   b o x
       
         

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Chickpea Burgers

   

Chick-pea Burgers
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Salsa:
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1/2 red onion, diced
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2 large tomatoes, seeded, diced
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1 ripe avocado, peeled, diced
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1 tbsp each: chopped fresh coriander, fresh basil
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1 tbsp each: fresh lemon juice, olive oil
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1/2 tsp salt
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Burgers:
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3 cups cooked chick-peas, rinsed, drained
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3 large eggs
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3 tbsp tahini (sesame paste)
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2 green onions, chopped
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1 tbsp chopped fresh rosemary
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1/2 Spanish onion, chopped
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2 tbsp chopped fresh coriander
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1 1/2 cups unseasoned bread crumbs, toasted, plus more if necessary
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Salt, freshly ground pepper (optional)
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1 tbsp olive oil
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Six 6-inch pita breads, warmed
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To make salsa, combine all ingredients in medium bowl. Cover and
refrigerate for at least an hour or up to 4 hours.

Makes 2 cups.

To make burgers, put chick-peas, eggs, tahini, green onions and rosemary
into a food processor. Blend until completely mixed. Transfer to large
bowl, add Spanish onion, coriander and bread crumbs; mix well. Season with
salt and pepper, if desired.

Form into six patties, each 4 inches in diameter, adding more bread crumbs
if too moist to handle. Place skillet over medium-high heat. When hot add
oil. Add patties one at a time, allowing 30 seconds between additions.
Cook until well browned, 4 to 5 minutes per side.

Serve immediately in pita breads or on their own, with salsa on side.

Makes 6 servings.

» Go to Tiffany's Recipe Box
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Yet another veggy burger I haven't tried