Chickpea Burgers & Tahini Sauce

Total Time: 25 minutes | Yield: 4 servings

Ingredients

Chickpea Patties

1 (15-ounce) can of chickpeas, drained & rinsed

1/2 bunch of green onions, thinly sliced

1 egg

1/4 cup all-purpose flour

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon salt

2 tablespoons cooking oil

2 (6-inch) whole-wheat pitas, halved

Tahini Sauce

1/2 cup low-fat plain Greek yogurt

2 tablespoons tahini

1 tablespoon lemon juice

1/3 cup chopped parsley

1/4 teaspoon salt

Directions

1. In a food processor, add chickpeas, green onions, egg, flour, oregano, cumin, and salt. Pulse until well mixed, scraping down sides with a spatula as needed (mixture will be moist). Form four patties and place on a sheet of wax paper.

2. Heat oil in a large skillet over medium-high heat. Flip wax paper over skillet and transfer patties. Discard the wax paper. Cook until bottom is golden brown, about 4 to 5 minutes. Flip each patty and cook until other side is golden brown, about 2 to 4 minutes more.

3. In a medium bowl, whisk yogurt, tahini, lemon juice, parsley, and salt to make the Tahini Sauce. Divide chickpea patties among the pita halves and serve with sauce. Top with optional lettuce and tomato if desired.

Storage: Store leftovers in an airtight container in the fridge for up to four days. Store sauce separately from chickpea patties and add before serving.

Photo & Recipe Credit: EatingWell