I made these chickpea burgers and they were great! I didn't make the Tahini sauce because the tahini was just too costly.. It was about $6.00+ and I didn't really want to spend the money for just 2 TBSP, so I found Oikos (like the Greek yogurt) Cucumber Dill Dip and used it instead. It was just fine!

From EatingWell: August/September 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

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Name: Chickpea Burgers & Tahini Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 19 ounce chickpeas rinsed; 4 scallions trimmed and sliced; 1 egg; 2 tablespoons all-purpose flour; 1 tablespoon fresh oregano chopped; 1/2 teaspoon ground cumin; 1/4 teaspoon salt; 2 tablespoons extra-virgin olive oil; 2 whole-wheat pitas halved and warmed, 6-1/2-inch, if desired; Tahini sauce; 1/2 cup low-fat plain yogurt; 2 tablespoons tahini see Ingredient note; 1 tablespoon lemon juice; 1/3 cup flat-leaf parsley chopped; 1/4 teaspoon salt

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INGREDIENTS

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

Recipe

INSTRUCTIONS

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.

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 supermarkets.

PEG’S NOTE: I did not make the Tahini sauce…the tahini cost about $6.00 and I only needed 2 TBSP, so I used Oikos (Greek) Cucumber Dill dip instead and it was just fine!

NOTES

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Chickpea Burgers & Tahini Sauce

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

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.
 
 
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 supermarkets.
PEG’S NOTE: I did not make the Tahini sauce…the tahini cost about $6.00 and I only needed 2 TBSP, so I used Oikos (Greek) Cucumber Dill dip instead and it was just fine!

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Nutrition

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Serving Size: 1 Recipe (992g)
Recipe Makes: 1 Serving

Calories: 2692
Calories from Fat: 763 (28%)

Amt Per Serving		% DV

	Total Fat 84.8g	113 %
	Saturated Fat 13.3g	67 %
	Monounsaturated Fat 36.1g
	Polyunsanturated Fat 25.5g
Cholesterol 200.8mg		62 %
Sodium 619.1mg		21 %
Potassium 5845.8mg		154 %
Total Carbohydrate 371g		109 %
	Dietary Fiber 100.6g	402 %
	Sugars, other 270.4g
Protein 131.3g		188 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2692

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