Veggie burgers

January 14, 2009

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Makes 8

2 scallions, chopped
1 clove garlic, chopped
1/2 large sweet onion, coarsely chopped
3 cups canned chickpeas (from two 15-ounce cans), drained and rinsed
1/4 cup tahini
3 eggs
1 medium carrot, chopped
1/4 cup feta cheese
1/4 cup grated Parmesan
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
Black pepper, to taste
1 1/2 cups dry bread crumbs
1 tablespoon olive oil, or more to taste
1. Set the oven at 300 degrees. In a food processor, combine the scallions, garlic, onion, chickpeas, tahini, eggs, carrot, feta, Parmesan, cilantro, salt, and pepper. Pulse the mixture until well blended. Scrape the mixture into a large bowl. Stir in the bread crumbs.

2. Shape the chick pea mixture into 8 patties. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.

3. In a large skillet, heat the oil over medium heat. Working in two batches, cook 4 patties for 6 minutes or until browned on the bottom. Turn and cook for 5 to 6 minutes more or until the patties are brown on the bottom and hot in the center.

4. Place the burgers on a baking sheet; keep warm in the oven. Cook the remaining patties in the same way. Adapted from "Table Talk"