2    cups bulgur 4    cups water 3    (15.5-ounce) cans chickpeas 5    pounds frozen tofu, thawed, squeezed dry, and crumbled 2 to 4 carrots, peeled and finely grated I tablespoon dried oregano I tablespoon dried basil I tablespoon paprika I teaspoon salt I teaspoon dried parsley oats, as needed 4    to 6 tablespoons olive oil for frying This recipe is from Holy Transfiguration Monastery in Ellwood City, Pennsylvania. This recipe makes about 50 burgers. However, the burgers freeze well (before or after cooking), so make the full recipe and freeze the extra burgers for quick meals. Combine the bulgur and water and let stand for I hour. Drain and squeeze dry. Process the chickpeas in the food processor with about 3A cup water until coarsely mashed. Combine the bulgur and chickpeas with the rest of the ingredients in a large bowl, adding salt and dried parsley to taste. Add enough oats to absorb the extra moisture to make a pliable mixture. Shape into burgers and fry in oil. note: Tofu burgers are very adaptable and rather “cooperative.” If you don’t have one kind of grain, substitute another. Bread crumbs work well. The point is to have the right consistency to the mixture so it will stick together to make cohesive burgers. variation: To make a tofu loaf, form the mixture into loaves on cookie sheets or divide among loaf pans. Cover with ketchup, barbecue sauce or other sauce of your choice. Bake 30 to 45 minutes.