Chickpea Burgers & Tahini Sauce
.
Yield
4 servingsPrep
15 minCook
8 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the chickpea burgers | |||
| 19.5 | ounces |
chickpeas (garbanzo beans)
rinsed |
|
| 4 | each |
scallions, spring or green onions
trimmed and sliced |
|
| 1 | large | eggs |
|
| 2 | tablespoons | all-purpose flour |
|
| 1 | tablespoon |
oregano
fresh, chopped |
|
| ½ | teaspoon |
cumin
ground |
|
| ¼ | teaspoon | salt |
|
| 2 | tablespoons | olive oil, extra-virgin |
|
| 2 | each |
pita bread, whole wheat
6 1/2-inch, halved and warmed, if desired |
* |
| Tahini sauce | |||
| ½ | cup |
yogurt, low-fat
plain |
|
| 2 | tablespoons | tahini (sesame paste) |
|
| 1 | tablespoon | lemon juice |
|
| ⅓ | cup |
italian parsley
chopped |
|
| ¼ | teaspoon | salt |
|
Trans-fat Free, High Fiber
Directions
To prepare burgers:
Place chickpeas, scallions, egg, flour, oregano, cumin and ¼ teaspoon salt in a food processor.
Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed.
(The mixture will be moist.) Form into 4 patties.
Heat oil in a large nonstick skillet over medium-high heat.
Add patties and cook until golden and beginning to crisp, 4 to 5 minutes.
Carefully flip and cook until golden brown, 2 to 4 minutes more.
To prepare sauce and serve:
Meanwhile, combine yogurt, tahini, lemon juice, parsley and ¼ teaspoon salt in a medium bowl.
Divide the patties among the pitas and serve with the sauce.
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