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Chickpea Burgers and Tahini Sauce

Beans & Legumes
  • Prep Time: 25 min.
  • Cook Time: -
  • Serves: 4
EatingWell.com

Recipe Provided By: EatingWell.com

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Average (17 Ratings): 4.5 out of 5 stars

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Ingredients

  1. 1 (19 ounce) can chickpeas, rinsed
  2. 4 scallions, trimmed and sliced
  3. 1 egg
  4. 2 tablespoons all-purpose flour
  5. 1 tablespoon chopped fresh oregano
  6. 1/2 teaspoon ground cumin
  7. 1/4 teaspoon salt
  8. 2 tablespoons extra-virgin olive oil
  9. 2 (6 1/2-inch) whole-wheat pitas, halved and warmed, if desired
  10. 1/2 cup low-fat plain yogurt
  11. 2 tablespoons tahini (see Ingredient note)
  12. 1 tablespoon lemon juice
  13. 1/3 cup chopped flat-leaf parsley
  14. 1/4 teaspoon salt

Nutrition Info

Per Serving

  • Calories: 414 kcal
  • |
  • Carbohydrates: 56 g
  • |
  • Dietary Fiber: 9 g
  • |
  • Fat: 15 g
  • |
  • Protein: 15 g
  • |
  • Sugars: 8 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, 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.
  2. 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.
  3. To prepare sauce and serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.

Yield: 4 servings

3. Still Hungry?

Rather than a heavy, fried falafel, here's an updated version of this pocket sandwich: a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Notes:

Ingredient note

Tahini is a smooth, thick paste made from ground sesame seeds and commonly used in Middle Eastern foods. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.

Make Ahead Tip

Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

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6 reviews

Most Helpful Reviews

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  • A pleasant surprise

    jason r - April 26, 2009 11:10:50 PM PST
    This is a wonderful dish, I call it the hummus burger. It was a great alternative to meat, very flavorful and healthy. I doubled the sauce just to make sure we had plenty and I\\\'m glad I did because it accompanied the burger so nicely. I added fresh tomatoes and cucumbers to give it some freshness.

    1 of 1 found this review helpful.

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  • This recipe is a keeper!

    neal_ka - April 21, 2009 08:42:59 PM PST
    The chickpea burgers are quite delicious! The recipe is very forgiving in that I substituted and added a couple of things....the changes are:
    2 cans of chickpeas (15 oz. ea)
    1 small clove of garlic
    2 small shallots (instead of scallions)
    2 Tbsp. of fresh oregano
    1 egg
    2 Tbsp. flour
    a sprinkle of crushed red pepper to taste
    1/2 tsp.(heaping) cumin
    1/4 tsp. (heaping) salt
    It turned out great and I will be sure to make these again. Also, I used plain Greek yogurt to make the sauce with...it was great. Use some baby greens and sliced avocado to add a punch to the already delicious sandwiches. I think it\\\'s a perfect springtime/summer meal.

    1 of 1 found this review helpful.

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  • Good recipe but needs some tweaking...

    mariasolis1 - July 26, 2009 08:21:56 PM PST
    This is an excellent recipe but I felt it needed a little something, something after I began eating it. I put some garlic powder in the sauce and walah! The burger popped! I love my spices and besides that one little thing it was excellent.

    FYI-Try non-fat greek yogurt, just as good without all the fat!

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  • Inventive Combination of different Middle Eastern recipes

    stephanie0937 - June 8, 2009 06:47:05 PM PST
    We usually make that tahina recipe to eat on fish not falafel, and that chickpea recipe is just like larger version of falafel sans egg. We boast that falafel is completely vegetarian so the egg kind of turned me off but this was still good. I guess you need the egg to make it stick together if you\\'re going to pan fry and not deep fry. Another poster was right, you can modify it safely, adding the same ingredients that you would normally put in your falafel.

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  • Don

    - July 13, 2009 04:17:43 PM PST
    To all those who tried this recipe and threw it away because it looked too watery, don

    1 of 4 found this review helpful.

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