Chickpea Burgers & Tahini Sauce
Submitted by happyzhangbo
Crispy pan-fried chickpea burgers with oregano and cumin, tucked into warm pita with a creamy lemon-tahini yogurt sauce. Vegetarian, healthy, and done in 25 minutes.
YIELD
4 servingsPREP
15 minCOOK
8 minREADY
25 minForget sad veggie burgers that crumble into nothing the second they hit the pan.
These chickpea patties hold together with a quick pulse in the food processor, binding chickpeas with egg, flour, and punchy hits of cumin and fresh oregano.
They sear up golden and crispy on the outside while staying tender in the middle.
The real MVP here is the tahini sauce: creamy yogurt, nutty sesame paste, fresh lemon, and chopped parsley all stirred together into something you’ll want to put on everything.
Tuck a patty into warm whole wheat pita, drizzle the sauce, and you’ve got a 25-minute meal that satisfies like nothing else.
Pro Tips
- Don’t over-process the chickpea mixture. You want a coarse, chunky texture, not hummus. Pulse a few times and stop.
- If the patties feel too wet to shape, pop the mixture in the fridge for 15 minutes to firm up.
- Stir the tahini well before measuring. The oil separates in the jar and you need it blended for a smooth sauce.
Ingredients
Directions
To prepare burgers:
Place chickpeas, scallions, egg, flour, oregano, cumin and ¼ 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 and serve:
Meanwhile, combine yogurt, tahini, lemon juice, parsley and ¼ teaspoon salt in a medium bowl.
Divide the patties among the pitas and serve with the sauce.
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