Middle Eastern Burgers

Recipe Ingredients

1 1/2 teaspoons	7.5ml	Cumin powder
3 teaspoons	15ml	Garlic cloves - minced (large)
4 tablespoons	60ml	Finely-chopped seeded jalapeño peppers
1/3 cup	20g / 0.7oz	Whole-wheat bread flour
9		Pita breads - (6" to 7" dia) - 1/2" sliced off to
		Expose pocket
		Shredded lettuce - for serving
		Lime-Tahini Sauce - (see recipe) for
		Serving
1 cup	62g / 2.2oz	Finely-chopped red onion
1 1/2 cups	355ml	Dried chickpeas
1		Bay leaf
1		Strip kombu - (4" long)
8		Dry-packed sun-dried tomato halves
3 tablespoons	45ml	Olive oil - plus
		Additional for brushing
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/3 cup	48g / 1.7oz	Finely-chopped fresh parsley
1/3 cup	48g / 1.7oz	Finely-chopped fresh mint
2 tablespoons	30ml	Tamari
		= (or reduced-sodium soy sauce)
1 tablespoon	15ml	Grated lime or lemon peel

Recipe Instructions

In large pot, combine chickpeas, bay leaf, kombu and 8 cups water. Cover and bring to a boil over high heat. Reduce heat to medium and cook, uncovered, 25 minutes. Remove from heat. Let stand, covered, in water overnight.

In shallow bowl, combine tomatoes in boiling water to cover. Let stand until softened, 20 minutes. Drain, chop coarsely and set aside.

Drain soaked chickpeas, removing bay leaf and kombu (you can save kombu to use in soup, stew or other vegetable dish). Transfer chickpeas to food processor. Add 2 tablespoons oil, 1 teaspoon salt and black pepper and pulse until finely ground. Add reserved tomatoes, parsley, mint, tamari and lime peel and pulse briefly to combine. With rubber spatula, scrape mixture into large bowl and set aside.

In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion and cook, stirring often, until softened, about 6 minutes. Reduce heat to medium-low. Stir in cumin, remaining 1/2 teaspoon salt, garlic and jalapeño and cook, stirring often, 5 minutes. Add onion mixture to chickpea mixture. Gradually stir in flour until well combined. Using 1/2 cup for each and packing firmly, form mixture into 9 round patties.

Prepare a hot charcoal fire or preheat gas grill to high. Place burgers on grill rack, brush with oil and cook until golden brown, 4 to 5 minutes per side. To serve, stuff each pita with shredded lettuce and a burger, then drizzle with Lime-Tahini Sauce.

This recipe yields 9 burgers.

Per Burger: 358 Cal; 14g Prot; 7g Total Fat (1 Sat. Fat); 60g Carb.; 0mg Chol; 930mg Sod.; 7g Fiber.

Source:
Vegetarian Times, January 2002

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