Bean Burgers

Garbanzo Bean Burgers

3 cups cooked or 2 15 ounce cans drained garbanzo beans 1 lb tofu 2 eggs or 3 egg whites 1 tablespoon olive oil 1 large chopped onion 3 cloves finely chopped garlic 1 large thinly chopped red bell pepper 4-6 tablespoons tomato paste 1/2 - 1 teaspoon ground cumin 2 tablespoons chopped parsley salt, pepper, and a pinch of cayenne (optional) 1/2 cup or more of whole wheat bread crumbs or oatmeal flakes ground paprika

Heat the oil and saute onion and garlic, adding chopped red pepper at the end so it doesn't overcook. Stir in tomato paste, cumin, and parsley and simmer a few minutes. Drain garbanzo beans and mash them in a food processor, blender, or with a potato masher. Blend eggs and tofu and add mix to mashed or pureed beans. Add sauted vegetable mix and bread crumbs (or oatmeal). Add salt, pepper, and cayenne to taste. Canned beans are often salty, so rinse them first and you still might not need to add salt. Mix well and refrigerate in a covered container for a few hours. Make into large patties with your hands (if too wet to make into patties, add more oatmeal or breadcrumbs so you have a wet but workable consistency). Place on a lightly oiled baking sheet and sprinkle paprika on top to promote browning. Bake at 400 degrees for 30-40 minutes or until firm and browned, flipping them after 20 minutes so both sides are browned. Makes 8-12 patties. Serve as burgers on whole wheat buns with condiments you enjoy such as sliced tomatoes or onions, maybe ketchup. Or serve plain with baked winter squash or sweet potatoes.Recipe From: Elaine Mansfield