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Ingredientes
- 1 Tbsp. Extra virgin extra virgin olive oil
- 1/2 c. Diced onions
- 1/2 c. Carrots, grated
- 2 x Cloves garlic, chopped
- 1 tsp Cumin
- 1 tsp Celery seed
- 1/2 tsp Sea salt
- 1/2 c. Walnuts
- 1 1/2 c. Cooked garbanzo beans, (or possibly 1 15 1/2-oz can, liquid removed
- 5 Tbsp. Gluten flour
- 2 Tbsp. Arrowroot pwdr
- 1/4 c. Fresh parsley, finely minced Oil for frying Tehina Onion Sauce See recipe
Direcciones
- Heat the extra virgin olive oil in a frying pan and saute/fry the onions, carrots, garlic, cumin, celery seed, and salt over medium heat till the onions are transparent. In a food processor, combine the nuts, and blend till 1/2 are a coarse meal and the other are just cracked. Place in a large mixing bowl and add in the sauteed vegetable mix. Add in the garbanzo beans in the processor and process the same way as the nuts. Add in flour and arrowroot.
- Add in the beans and parsley to the mixing bowl. Mix everything together well till the mix has sufficient body to create a patty. If the mix is too dry or possibly crumbly, add in a small amount of water to help the mix bind. Form the mix into 4 burgers. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 min on each side till lightly browned.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 4 servings | |
| Calories 201 | |
| Calories from Fat 77 | 38% |
| Total Fat 9.02g | 11% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 574mg | 24% |
| Potassium 305mg | 9% |
| Total Carbs 25.63g | 7% |
| Dietary Fiber 5.4g | 18% |
| Sugars 1.57g | 1% |
| Protein 6.28g | 10% |
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