Dilled Carrot Patties

1 16-oz can of garbanzo beans with liquid

2 tbsp tahini (sesame butter)

1½ c finely-grated carrots

3 tbsp whole wheat flour

½ c finely-chopped onion or 2 tbsp onion flakes

1 tbsp minced fresh garlic or ½ tsp garlic granules

1 tbsp dill seed

½ tsp salt

Blend garbanzos and tahini in blender/ food processor until smooth. Transfer mixture to a medium bowl.

Add the remaining ingredients and mix well. Spray a grill or frying pan with non-stick spray. With a one-third-cup ice cream scoop, drop

portions of the mixture onto the mediumhot pan.

Press each mound with a fork to flatten into a patty. Pull in any straggling grated carrot bits to straighten the edges.

Cover and fry over medium-low heat until lightly browned underneath. Flip patties with a turner.

Cover the pan and brown on the other side. Serve hot.

Add vegetables and/or salad for a complete meal.

Yield: makes about 8 patties.