Mar. 7th, 2013

nverland: (Monthly-March)
[personal profile] nverland
Bearded Vulture

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Chickpea Burgers

2 tablespoons sesame seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons canola oil
4 scallions , chopped
3 cloves garlic , minced
1 15-ounce can chickpeas , rinsed
1 cup cooked brown rice
2/3 cup wheat germ , divided
3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 6-inch whole-wheat pita breads , warmed
8 slices tomato
1 cup baby spinach
4 tablespoons nonfat plain yogurt


Steps:

1: Heat a small skillet over low heat. Add sesame seeds and toast, stirring, until golden brown, 2 to 4 minutes. Add coriander and cumin; cook, stirring, until fragrant, 10 to 20 seconds more. Transfer to a plate and let cool. Grind with a mortar and pestle or in a spice mill or clean coffee grinder; set aside.

2: Add oil to the pan and heat over medium heat. Add scallions and garlic; cook, stirring, until softened, about 2 minutes. Set aside.

3: Position rack in upper third of oven; preheat broiler. (Alternatively, preheat a grill to medium-high.)

4: Coarsely mash chickpeas in a medium bowl with a potato masher. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, the reserved spice mixture and the scallion mixture; mix well. Shape the mixture into four 3/4-inch-thick patties. Place the remaining 1/3 cup wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly. If broiling, place the patties on a lightly oiled rack set on a baking sheet. (If grilling, oil the grill rack)

5: Broil (or grill) the patties until browned and heated through, about 3 minutes per side. Tuck the burgers into pitas with tomato slices, spinach and yogurt.

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