Garbanzo Bean Burger with Tehina Onion Sauce

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 cup diced onions
• 1/2 cup carrots
• grated
• 2 cloves garlic
• minced
• 1 teaspoon cumin
• 1 teaspoon celery seed
• 1/2 teaspoon sea salt
• 1/2 cup walnuts
• 1 1/2 cups cooked garbanzo beans (or 1 (15 1/2-ounce) can
• drained)
• 5 tablespoons gluten flour
• 2 tablespoons arrowroot powder
• 1/4 cup fresh parsley
• chopped finely
• Oil for frying
• Tehina Onion Sauce recipe follows
• Recipe Copyright 1998 Rachel Gitlin. All rights reserved.
• 1 teaspoon sesame oil
• 1 onion
• minced
• 4 scallions
• sliced
• 2 cloves garlic
• minced
• 1/2 cup tehina (tahini)
• 1 tablespoon white miso or sea salt
• to taste
• 3/4 cup water
• 1 teaspoon rice vinegar
• Fresh parsley
• minced

Instructions

1. Heat the olive oil in a frying pan and saute the onions, carrots, garlic, cumin, celery seed, and salt over medium heat until the onions are transparent.
2. In a food processor, combine the nuts, and blend until 1/2 are a coarse meal and the other are just cracked.
3. Place in a large mixing bowl and add the Sauteed vegetable mixture.
4. Add the garbanzo beans in the processor and process the same way as the nuts.
5. Add flour and arrowroot.
6. Add the beans and parsley to the mixing bowl.
7. Mix everything together well until the mixture has enough body to form a patty.
8. If the mixture is too dry or crumbly, add a small amount of water to help the mixture bind.
9. Form the mixture into 4 burgers.
10. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 minutes on each side until lightly browned
11. Heat oil in skillet, saute onion, scallion and garlic until soft.
12. Add tehina and stir until lightly roasted.
13. Dissolve miso and seasoning in 3/4 cup water.
14. Stir into tehina.
15. Add vinegar and simmer 5 minutes but do not boil.
16. Add fresh parsley.
17. Yield: About 1 1/2 cups