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.