Veggie Burgers with Walnuts

2 oz. bulgur wheat
1/4 cup canola oil
1 1/4 cups finely chopped mushrooms
1 1/2 cups finely chopped carrots
2 cups finely chopped onions
2 Tbls minced garlic
3/4 cup walnuts
1/2 cup sunflower seeds
1/2 cup sesame seeds
1/2 cup wheat germ
1/3 cup chopped parsley
2 Tbls chopped Dill
3 Tbls tamari
3 Tbls tahini
1 1/4 cups cooked chickpeas (if using canned, make sure they are well drained)
3 Tbls lemon juice
1/4 tsp cayenne pepper
1/2 tsp salt
3/4 tsp freshly ground pepper
3/4 tsp ground cumin

Put bulgur in a bowlof hot water, soak for 10 minutes or until tender, drain well. Heat oil in a large skillet, saute mushrooms, carrots, onions and garlic for 15 minutes.
Grin walnuts and sunflower seeds, put into a large bowl, add sesame seeds, bulgur and wheat germ.
Mix Sauteed vegetables with parsley, dill, tahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper and cumin until blended (small lumps ok). Add to the sesame-bulgur mixture, mix well. (A potato masher is handy at this point)
Chill thoroughly to firm the mixture (at least 1 hour in the freezer, more in the refrigerator)
Shape into patties, pat with oil (or spray pan with oil spray) cook 4 minutes on each side, flip carefully with a wide spatual to keep from falling apart. Serve on toasted rolls with your choice of toppings - Suggested sliced tomatos, sprouts, cucumber, yogurt)




Number of Servings: 10

Recipe submitted by SparkPeople user QUILTIN_KATE.