Vegetarian/Chickburgers
| A: | 3/4C chickpeas, dry |
| B: | 2T tahini |
| 1t rosemary, ground | |
| 2t olive oil | |
| C: | 1/4C green onion, chopped |
| 2 eggs, discard one yolk | |
| 1T cilantro, chopped | |
| 3/4C bread crumbs, toasted | |
| 1. | Pressure cook (A) for 35 minutes, then add (B) and process until smooth. |
| 2. | Combine (C) with processed mixture and mix to make wet dough, adding water if needed. |
| 3. | Drop heaping spoonfuls into hot oiled pan, flatten, and fry 4-5 minutes per side. |
Servings: 6