|Put bulgur in a bowl of hot water, soak for 10 minutes or until tender,
Heat oil in a skilled, sauté mushrooms, carrots, onions, garlic for 15 min.
walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ.
Mix sautéed 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 useful at this stage.
Chill thoroughly to firm the mixture (at least 1 hour in the freezer, more in the
Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a
Wide spatula to keep from falling apart. Serve on toasted rolls with slices of tomato,
sprouts, cucumber, yogurt.
Serves 8 to 10, depending upon size of patties/rolls.
from: Celina da Rocha Azevedo
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