Chickpea Burgers and Tahini Sauce
148
.
Ingredients
| 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
|
|
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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Nutrition Facts
Serving Size 233g (8.2 oz)Amount per Serving
Calories 33738% of calories from fat
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
12%
Trans Fat
0g
Cholesterol 55mg
18%
Sodium 786mg
33%
Total Carbohydrate
14g
14%
Dietary Fiber 8g
33%
Sugars g
Protein
25g
Vitamin A 15%
•
Vitamin C 29%
Calcium 17%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
