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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2006


Recipe Summary

25 mins


Chickpea burgers
Tahini sauce


Instructions Checklist
  • 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.

  • 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 & 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.

Nutrition Facts

400 calories; protein 14.8g; carbohydrates 54.5g; dietary fiber 9g; sugars 3.2g; fat 15.1g; saturated fat 2.5g; cholesterol 48.3mg; vitamin a iu 808.8IU; vitamin c 18.6mg; folate 132.6mcg; calcium 148.4mg; iron 4.1mg; magnesium 79.2mg; potassium 494.1mg; sodium 714.7mg; thiamin 0.3mg.

Reviews (13)

Read More Reviews
48 Ratings
  • 5 star values: 39
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
This recipe can't be right -- i made as directed and the mixture was so wet that i couldn't form a patty of any sort. After two attempts at frying them in olive oil adding more flour after the first i threw the batter away. Now i am wondering what to make for dinner... D London Read More
Rating: 5 stars
Very tasty but time consuming...these burgers also crumble and fall apart VERY easily Read More
Rating: 5 stars
I haven't tried this recipe but in the past if I didn't have tahini when making hummus I substituted a little peanut butter instead. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
New favorite of my 3 young boys! I used onion instead of chives for more flavor. Wrapped in a tortilla with cucumbers tomato and more onions for a less carby meal. Best part is my three little guys who like NOTHING LOVED this meal. High fives all around. Pros: my kids loved Cons: none Read More
Rating: 5 stars
Delicious but! I've made this recipe twice now. The first time I used canned beans and then fell apart completely in the pan. So the second time I used dried beans and they've held together beautifully. I also added garlic to the tahini sauce and a little cumin as well. Delicious recipe but definitely use the dried chick peas! Read More
Rating: 4 stars
These burgers are great but could use a little more seasoning if eaten without the sauce. If you make the patties on waxed paper which you then turn over and release burgers into the pan they stay together. No need for a lot of oil. I use minimal safflower brushed onto the pan. Read More
Rating: 5 stars
Fantastic! Fast! Easy and whats more it is close to the BEST Falafel I eat in town! Patty San Jose CA Read More
Rating: 5 stars
I l-o-v-e this recipe. It is cheap easy and tastes great - perfect for college cooking! I followed the recipe exactly except for one thing: I added a sprinkle of paprika to the tahini sauce. It gave the sauce the kick I think it needed. Anonymous Allentown PA Read More