Chickpea Burgers

Chickpea Burgers

chickpea-burger-smFrom December 16, 2006:  I made these vegetarian burgers recently.  They were amazing.  Not heavy at all.  The chickpea mixture was very wet, so I added about 1/4 cup of bread crumbs to the mixture before cooking.  That really helped and they held together very well.  I filled the pitas with lettuce, tomato, cucumber, and black olives.  This recipe is very easy to make.  If you don’t like cilantro, use fresh oregano or parsley instead. enjoy.

Chickpea Burgers

1 15.5-ounce can chickpeas, drained and rinsed
1 egg
2 tablespoons all-purpose flour
1 tablespoon chopped fresh cilantro
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
2 tablespoons tahini
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon garlic powder
dash of cayenne
enough water to thin to desired consistency

To prepare burgers: Place chickpeas, egg, flour, cilantro, 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: In a medium bowl, combine  tahini, lemon juice, salt, spices, and enough water (a little bit at a time) to thin to desired consistency.

To serve:  Divide the patties among the pitas and serve with the tahini sauce.

To make ahead: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

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