I just added tomato's and red onions to mine to make it more flavorful. I also made the sauce a bit different.. i put greek yogurt (cus thats all i had) natural peanut butter instead of tahini.. the sauce was a little strong and tasted a little too much like peanut butter.. but overall its was pretty good and filling and made me feel great!
Chickpea Burgers & Tahini Sauce
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.
45 Reviews for Chickpea Burgers & Tahini Sauce
I was a little hesitant to try this recipe, but I’m glad I did because it was very good. I added garlic like a reviewer suggested and 1 jalapeno to the chickpea mixture. It gave it just the right amount of kick so it wouldn’t be bland.
I also refrigerated the patties for one night and wetted my hand before forming the them like another reviewer suggested. This made making and cooking the patties much easier. Next I think I will just buy a flavored dip, I didn't really like the one I made.
I am not a huge pita fan, so I use whole-wheat hamburger buns for this. It's a favorite in our house. We usually serve with sweet potato fries, which also is good with the leftover tahina sauce (of which there is a lot of leftover!). The dish has also gone over well when we served to meat eating friends and family.
Fine recipe; my wife especially liked the sauce. I made the patties and refrigerated them overnight; they never appeared to be falling apart, so the cooling/resting time probably helped. I am far from being a vegetarian, but was quite satisfied with these.
These would have received 5 stars, but as written the recipe lacks enough flavor for me. I double up the cumin, add some garlic, and voilla--delicious! I always let them chill a bit in the fridge and never have a problem with the patties falling apart. Do make sure your hands are wet so the mixture doesn't stick. They freeze well, too--you can bake from frozen, or thaw and pan-fry.