Chickpea Burger With Tahini Sauce


Serves: 4
Tahini Sauce:
  • ¾ cup hot water
  • ¼ cup tahini (sesame-seed paste)
  • 3 Tbsp fresh lemon juice
  • Dash of salt
  • 2 garlic cloves, minced
Chickpea Burgers:
  • 1 (15.5oz) can of chickpeas (garbanzo beans), drained and rinsed
  • ½ cup chopped red onion
  • ½ cup chopped fresh parsley
  • 2 Tbsp fresh lemon juice
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp salt
  • 2 garlic cloves, minced
  • ½ cup dry breadcrumbs, divided
  • (I also like to add some red pepper flakes to spice it up ¼-1/2 tsp)
  • 4 mini whole-wheat pitas
  • 1 tomato, sliced
  • ½ cup sliced red onion
  1. To prepare sauce, combine all sauce ingredients into a bowl and whisk until smooth.
  2. To prepare the patties, combine all of the patty ingredients except the breadcrumbs in a food processor and mix until smooth, scraping the sides of the bowl as needed.
  3. Transfer that bean mixture into a large bowl; stir in ¼ cup breadcrumbs.
  4. Divide the bean mixture into four equal portions, shaping each into a patty.
  5. Place remaining ¼ cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
  6. Heat 2 teaspoons vegan margarine or coconut oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until nicely browned.