If I can find DRY sun dried tomatoes (the only ones I can recall seeing are packed in olive oil!), I will be trying out a recipe called Middle Easter Burgers that is in the Jan 2002 issue of Vegetarian Times. Here is the recipe:
1 1/2 cups dried chickpeas
8 sun-dried tomato halves (dry packaged)
3 Tbs. olive oil
1/3 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
2 Tbs. soy sauce
1 cup finely chopped red onion
1 1/2 tsp. cumin
3 large cloves garlic, minced
2 Tbs. finely chopped jalapeno
1/3 cup whole wheat flour
(I bought canned chickpeas to avoid this first part!)
In large pot, combine chickpeas with 8 cups water. Cover and bring to boil over high heat. Reduce heat to medium and cook, uncovered, 25 minutes. Remove from heat. Let stand, covered in water overnight.
Place sun dried tomatoes in shallow bowl, pour in enough boiling water to cover. Let stand until softened, 20 minutes. Drain, chop coarsely and set aside.
Drain soaked chickpeas and transfer to food processor. Add 2 Tbs. oil, 1 tsp. salt and 1/2 tsp.. black pepper and process until finely chopped. Add reserved tomatoes, parsley, mint and soy sauce and process briefly to combine. Scrape mixture into bowl.
In large skillet, heat remaining 1 Tbs. oil over medium heat. Add onion and cook, stirring often, until softened, about 6 minutes. Stir in cumin, 1/2 tsp. salt, garlic and jalapeno and cook, stirring often, 5 minutes. Add onion mixture to chickpeas. Stir in flour until well blended. Form mixture into 8 round patties.
Preheat electric grill to 350 degrees or heat a grill pan over medium heat. Cook burgers, turning once, until golden brown, 4 to 5 minutes.
Per serving 358 calories, 14 grams protein, 7 grams total fat (1 gram sat fat) 60 carb, 0 chol, 980 mg sodium, 7 grams fiber.
I should be making these by Thursday night. I will let you know how they came out (I'm hoping the mint won't be overpowering!)
Check out
http://www.vegetariantimes.com for more recipes.
