Stop by for our Food in the Foyer event to try this delicious burger from local chef Anita Devine. Missed it? Make your own at home!
1 cup chick peas, soaked overnight (or use Eden Canned garbanzo beans, drain before adding to recipe)
1/4 cup rolled oats
1/4 tsp sea salt
1 medium onion, finely diced
1 carrot, finely diced
1 dill pickle, diced
1 Tbsp brown rice syrup
1 tsp stone-ground mustard
cornmeal (to coat burgers)
sesame oil, for frying
Cover beans with water and discard any that float. Rinse beans well and place in a large pot. Cover by 2 to 3 inches with cold water. Place over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1 1/2 hours.
Allow beans to cool.
Mash canned or cooked chick peas.
Blend with the rest of the ingredients (except cornmeal). Form into patties; let sit for 20 minutes.
In a non-stick frying pan, heat sesame oil over medium heat. Gently fry patties on both sides for about 4 minutes per side.
Serve on pita bread or corn tortillas with lettuce and tahini sauce.