(recipe) Chickpea Burgers

[Guest guest]

this is what i made for dinner tonight. they were

amazing. the chickpea mixture was very wet, so i

added about 1/4 cup of bread crumbs to the mixture

before cooking. 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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