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Chickpea Burgers & Tahini Sauce

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings
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.

Make Ahead Tip: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.
RECIPE INGREDIENTS
For 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
1/2 teaspoon  ground cumin
1/4 teaspoon  salt
2 tablespoons  extra-virgin olive oil
2   6-1/2-inch whole-wheat pitas, halved and warmed, if desired
For Tahini sauce:
1/2 cup  low-fat plain yogurt
2 tablespoons  tahini (see Ingredient note)
1 tablespoon  lemon juice
1/3 cup  chopped flat-leaf parsley
1/4 teaspoon  salt

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.
Chickpea Burgers & Tahini Sauce Recipe at Cooking.com
DIRECTIONS
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.


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 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Chock-Full of Chickpeas
Nutrition Facts per Serving
Yield:   4 servings
Calories: 399
Fat. Total: 15g
Protein: 15g
Carbohydrates, Total: 55g
Fat, Saturated: 3g
Fiber: 9g
Cholesterol: 55mg
Sodium: 743mg
% Cal. from Fat: 34%
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