Title: Bean and grain burgers
 Categories: None
      Yield: 1 Servings
 
      1    Medium-sized onion; finely
           -chopped
      2 tb Vegetable oil
      2 c  Cooked chickpeas; drained
      1 c  Fine fresh bread crumbs
    1/4 c  Tahini
    1/4 c  Tamari; (soy sauce)
      2 lg Garlic cloves; crushed or
           -1/2 teaspoon powder
    1/4 c  Chopped fresh parsley
      1 c  Cooked rice; (preferably
           -long grain brown rice)
           Vegetable oil

MMMMM--------------------------GARNISH-------------------------------
  2 1/2 c  Alfalfa sprouts
      1 c  Shredded carrots
      2    Medium-sized tomatoes; cut
           -into thin wedges
           Sesame Tahini Sauce; (below)
 
  The next few recipes are from Classics and Creations:A World of
  Vegetarian Cooking published by SK Publications in Naperville,
  Illinois.
  
  Try this adaptation of the Mid-Eastern falafel for a satisfying and
  complete protein meal.
  
  Saute onion in 2 tablespoons vegetable oil until soft. Coarsely mash
  chickpeas with a potato masher or process lightly in a food
  processor. Add bread crumbs, tahini, tamari and garlic. Mix
  thoroughly. Stir in sauteed onion, parsley and cooked rice. Form into
  8 burgers. Skillet-fry in vegetable oil until browned on both sides.
  Serve hot with alfalfa sprouts, shredded carrot and tomato wedges.
  Spoon Sesame Tahini Sauce over top.
  
  Note: Mixture can also be formed into 1-inch balls and skillet-fried
  or deep-fried. THis size is ideal for use in pita breads. Yield: 8
  burgers