HEALTHY RECIPE : BUCKWHEAT BURGERS ( GLUTEN FREE ) ( OR SPROUTED MOONG WITH CHICKPEAS )

HEALTHY RECIPE :  BUCKWHEAT BURGERS ( GLUTEN FREE )
                               ( OR SPROUTED MOONG WITH CHICKPEAS )

3 CUPS BUCKWHEAT -COOKED  OR

(2 CUPS SPROUTED MOONG AND
1 CUP COOKED CHICKPEAS)

2 CARROTS -GRATED

2 ONIONS - CHOPPED

PARSLEY - CHOPPED AS NEED

4 TBSP TAHINI

SALT TO TEST

2 TBSP OAT FLAKES, TO BIND

SESAME OIL - FOR FRYING

4  WHOLEWHEAT BUNS -HALVED

*
MIX BUCKWHEAT, CARROTS, ONIONS AND PARSLEY. ADD TAHINI AND CHECK SEASONING.
TRY BRINGING THE MIXTURE TOGETHER TO FORM OF TIKKI.
IF IT DOESN'T HOLD TOGETHER, SPRINKLE IN SOME OAT FLAKES AND MIX WELL BEFORE SHAPING.
HEAT ENOUGH SESAME OIL TO COAT THE BOTTOM OF THE FRYING PAN.
ROLL TIKKIES IN FLOUR.
FRY UNTIL GOLDEN BROWN.
SERVE TIKKIES BETWEEN WHOLEWHEAT BUNS, WITH SALAD AND SAUCES WITCH YOU WANT.