These are great for a spring dinner on the patio. They can also be made into small one inch balls and dipped into the tahini dressing as a snack on the go or for an appetizer. Yum!
This recipe is candida-safe and free of yeast, gluten, sugar and dairy. The picture above shows three burgers with Lemon Tahini sauce and shredded raw carrots. Makes 8 burgers
1 medium sized onion
2 T olive oil
2 C cooked or canned chickpeas, drained
1/2 C gluten-free, yeast-free bread crumbs
1/2 C ground almonds
1/4 C tahini
1/8 C Bragg's Liquid aminos
2 large garlic cloves, crushed
1/4 C chopped fresh parsley
1 C cooked brown rice
Oil of choice for frying
Saute onion in olive oil until soft. Mash the chickpeas (coarsely). Add bread crumbs and 1/2 C of the ground almonds, tahini, liquid aminos, 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 condiments of your choice. These burgers are great with lemon tahini recipe (below), and shredded carrots.
Lemon Tahini Dressing from Nancy