Chickpea Burgers with Tahini Sauce

By tcasteel2000

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Ingredients

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

Details

Servings 1
Cooking time 25mins
Adapted from realage.com

Preparation

Step 1

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

6-1/2-inch whole-wheat pitas

Directions

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 and 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.