This came from a book, but I can't remember the title!
1/2 C bulgur
1 1/2 C walnut pieces
2 lg garlic cloves, peeled
1 C packed fresh cilantro leaves
2 C cooked pinto beans (rinse and drain if canned)
3 Tb soy sauce
1 1/2 tsp ground cumin
1/4 tsp cayenne pepper
2 lg egg whites
2 Tb canola oil
Place bulgur, 1 C water, and salt in saucepan. Cover, bring to boil, reduce and simmer until water absorbed, 10-15 minutes. Let cool 10 minutes.
walnuts, garlic, cilantro in food processor until roughly chopped.
Add bulgur, pintos, soy sauce, cumin, salt, cayenne, process until finely chopped.
Add egg whites, process until combined.
Refrigerate covered until completely cold, 4 hours to over night. (Do not skip this step!)
Form into 6 patties (about 1/2C per patty)
Heat oil in a large skillet (cast iron if you have it) over medium to medium-high heat. Cook until browned and crisp, 4-6 minutes, turn and cook about 5 minutes until browned and heated through.
Serve with Red Onion and Cucumber Yogurt Sauce on the side.