Veggie Burgers with Tahini Sauce

By rdgplus3

Ingredients

• 1 can (14 oz/398 mL) chickpeas, drained and rinsed
• 1 medium sweet potato, peeled
• 1 medium zucchini
• ¼ cup + 2 tbsp EVOO
• 1 small onion, chopped
• 1 small leek, white and light green parts only, washed well and chopped
• 1 green onion, chopped
• 1 clove garlic, chopped
• 1 egg white
• 2 tbsp cornmeal
• 1 ½ tbsp cornstarch
• 1 tbsp chopped fresh basil
• salt and freshly cracked black pepper to taste
• Tahini Sauce
• 1 clove garlic, minced
• juice of ½ lemon
• ¼ cup tahini
• ¼ cup water
• 1 tbsp chopped fresh parsley
• salt and freshly cracked black pepper to taste

Preparation

Step 1

In a food processor, puree the chickpeas. Transfer to a medium bowl. In the food processor or by hand grate the sweet potato. Pat dry on paper towels and add to the chickpeas. Grate the zucchini. Squeeze dry in a kitchen towel, removing as much moisture as possible. Add to the chickpeas.

In a medium saucepan, heat 2 tbsp of the oil over medium-high heat. Saute the onion, leek, green onion and garlic until soft, about 4 minutes. Add the cooked vegetables to the chickpeas. Stir in the egg white, cornmeal, cornstarch, basil, salt and pepper. Shape into 6 patties. Refrigerate until ready to cook.

To make the tahini saucer, in a small bowl stir together the garlic, lemon juice, tahini, water, parsley, salt and pepper.

In a large nonstick skillet over medium heat, heat the remaining ¼ cup oil until hot. Fry the patties, three at a time, for about 4 minutes per side, or until crisp and firm to the touch. Drain on paper towels.

Carefully transfer the burgers to toasted pitas and drizzle with the tahini sauce.