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Chickpea Burgers

4 tsp. sesame seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
2 tsp. veg. oil
4 scallions, chopped
3 cloves garlic, minced
1 15 oz. can chickpeas, drained and rinsed
1 cup cooked brown rice
2/3 cup wheat germ
3 Tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
4 1/2" slices tomato
4 6-inch pita breads
yogurt and spinach for garnish

Cook the sesame seeds in a dry pan until golden. Add coriander
and cumin and cook until fragrant (30 sec.). Set aside to cool,
then grind. Add oil to pan and saute the garlic and scallions
until tender.

Mash the chickpeas well, then stir in the rice and 1/3 cup wheat
germ, lemon juice, salt, pepper, sesame seeds, and garlic/scallions.

Shape into 4 3/4" patties. Dredge in remaining 1/3 cup wheat germ,
pressing firmly onto the patties.

Grill or broil on patties and tomato on a lightly oiled rack until
browned and heated through. Tuck the patties into pitas; garnish
with yogurt and spinach. Serve with Carrot Salad.

Carrot Salad with Cumin

1 lb. carrots, peeled and grated
1/2 cup chopped Italian Parsley
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. ground cumin
salt and black pepper to taste

Toss all ingredients. Serve within 1 hour.


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