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Chickpea Burgers & Tahini Sauce

  • 25 m
  • 25 m
EatingWell Test Kitchen
“Rather than a heavy, fried falafel, here's a lighter version of the pocket sandwich: a chickpea patty served in a whole-wheat pita with a flavorful and lower-in-fat tahini sauce. Make it a Meal: Serve with a tomato-&-feta salad or Parsley Tabbouleh. Wash it down with an organic Wit Bier from Wolaver's.”


    • Chickpea burgers
    • 1 19-ounce can chickpeas, rinsed
    • 4 scallions, trimmed and sliced
    • 1 egg
    • 2 tablespoons all-purpose flour
    • 1 tablespoon chopped fresh oregano
    • ½ teaspoon ground cumin
    • ¼ teaspoon salt
    • 2 tablespoons extra-virgin olive oil
    • 2 6- ½-inch whole-wheat pitas, halved and warmed, if desired
    • Tahini sauce
    • ½ cup low-fat plain yogurt
    • 2 tablespoons tahini, (see Ingredient note)
    • 1 tablespoon lemon juice
    • ⅓ cup chopped flat-leaf parsley
    • ¼ teaspoon salt


  • 1 Place chickpeas, scallions, egg, flour, oregano, cumin and 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 & serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl. Warm pitas, if desired. Divide the patties among the pita halves and serve with the sauce.
  • Make Ahead Tip: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.
  • Ingredient Note: Tahini is a thick paste made from ground sesame seeds. Look for it in the Middle Eastern section or near other nut butters in large supermarkets.
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