Chick Peas and Tofu Burgers (2)
(exact measurements)

2 cans chickpeas
7 oz hard tofu (1/2 of 14 oz package)
1/2 small can tomato paste
2 cups shredded carrots (2 large sticks)
1 cup chopped celery (2 1/2 sticks)
1 1/2 tablespoons tahini or peanut butter
1/2 parsley bunch chopped
1 cup quick oats
1/2 cup flour
1 1/4 teaspoon baking soda
1 tablespoon mushroom seasoning
1/2 tablespoon cumin
1 teaspoon sambar powder (Indian store)
1 teaspoon Italian Seasoning
1 tablespoon lemon juice
black pepper, red pepper, salt to taste
Oil for frying (cold pressed recommended)

Makes about 14 medium size patties.

If you do not have sambar powder (it is great!), you can use something else, like curry powder, or a little bit of turmeric.

In a hot skillet, combine 1 tablespoon of oil with chopped celery and shredded carrots. Cook, stirring occasionally until they are slightly brown. Set aside.

In a large bowl mash the drained chickpeas, tomatoes paste and tofu together with a potato masher or a hand held blender, or chop them in a food processor until the chickpeas are broken down and unidentifiable. Add the tahini or peanut butter and the parsley. In a smaller bowl, combine the quick oats, flour, baking soda, and all the dried spices. Add the mixture to the large bowl, and stir well. Add the carrots and celery, lemon juice, and mix well. Let the mixture rest about half an hour. It can also be refrigerated for a day or two.

With floured hands, form small or medium size balls and lightly dust them with flour. Flatten them to form patties. Heat a skillet with some oil over medium-high heat. Turn the heat to medium-low, and add the patties. When they have just begun to brown, carefully flip them. Cook them about 2 minutes more on the other side. Then flip them back onto the first side, and cook another minute. They should be a deep golden brown on both sides. (They burn easily, so watch them well.) Remove the patties from the skillet.