This week, the Green Life is dishing out eco-recipes that turn a typical meat-heavy barbeque into
a light, refreshing culinary experience. Yesterday we shared a delicious recipe for spicy green bean fries . Check out today's planet-friendly treat below.
What's a barbeque without a burger? Instead of going the traditional route with ground beef, why not add some color to that hearty sandwich? Not only will you be saving fat and calories, but since carrots are always in season, you can head out and support your local agriculture. Trust us, you won't be sacrificing taste. Try if for yourself by following this delicious recipe from Dr. Ann Kulze of Dr. Ann Wellness .
3 large carrots
1 can of chickpeas, rinsed and drained
1 small onion, roughly chopped
3 tbsp. tahini (sesame seed paste)
2 garlic cloves, chopped
2 tsp. cumin
¼ cup cilantro
1 omega 3 egg
3 tbsp. whole wheat bread crumbs
½ lemon, juiced
3 tbsp. sesame seeds
3- 4 whole-wheat pitas, halved
1/3 cup plain yogurt
2 tbsp. major grey chutney
3 dill sprigs, chopped
2 tbsp. canola oil
Salt and pepper
In a food processor shred carrots; remove half of the carrots and place
them in a medium bowl.
To the food processor add chickpeas, onion,
tahini, garlic, cumin, cilantro, and egg.
Grind to a paste. Spray a
small skillet with PAM and heat over medium-high.
Add reserved carrots
and cook until fragrant and softened.
Return to bowl; mix in chickpea
paste, lemon, sesame seeds, and breadcrumbs, season to taste with salt
Form into patties. Heat canola oil in large skillet over
Add patties, and fry until both sides are brown.
While burgers are cooking, stir together dill, chutney, and yogurt.
Serve patties inside pita with sliced cucumber and yogurt sauce.