Chickpea Burgers & Tahini Sauce

By sheilaolim

Tips & Notes
Make Ahead Tip: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.
Ingredient Note: Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large

Nutrition
Per serving: 399 calories; 15 g fat ( 3 g sat , 8 g mono ); 55 mg cholesterol; 55 g carbohydrates; 15 g protein; 9 g fiber; 743 mg sodium; 494 mg potassium.

Ingredients

• 1 19-ounce can chickpeas, rinsed
• 4 scallions, trimmed and sliced
• 1 egg
• 2 tablespoons all-purpose flour
• 1 tablespoon chopped fresh oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 2 tablespoons extra-virgin olive oil
• 2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
• Tahini sauce
• 1/2 cup low-fat plain yogurt
• 2 tablespoons tahini, (see Ingredient note)
• 1 tablespoon lemon juice
• 1/3 cup chopped flat-leaf parsley
• 1/4 teaspoon salt

Details

Servings 4

Preparation

Step 1

To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 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 & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.