1 (19-ounce) can chick-peas
2 garlic cloves
1/2 medium onion
1 tablespoon fresh rosemary leaves
1/4 cup chopped fresh flat-leafed parsley leaves
1/2 cup fine fresh bread crumbs
3/4 cup walnuts, toasted and chopped
1 large egg
2 tablespoons olive oil
4 sesame buns
4 slices beefsteak tomato
4 slices red onion

In a colander rinse and drain chick-peas. In a food processor
pulse garlic, onion, and rosemary until chopped coarse. Add
chick-peas, parsley, and bread crumbs and pulse until just
combined. Transfer mixture to a bowl and stir in walnuts, egg,
and salt and pepper to taste until well combined. Form mixture
into four 3-inch patties. Chill patties, covered, at least 1 hour
and up to 1 day.

In a large skillet heat oil over moderate heat until hot but not
smoking and cook patties until golden brown, about 4 minutes
on each side. Toast sesame buns. Transfer burgers to buns
and top with tomato and onion.

Serves 4.

B-man :wink: