Chickpea Burgers & Tahini Sauce (TNT)

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Chickpea Burgers & Tahini Sauce (TNT)

Post by pstarkoski on Tue Sep 17, 2013 4:34 am

I made these chickpea burgers and they were great! I didn't make the Tahini sauce because the tahini was just too costly.. It was about $6.00+ and I didn't really want to spend the money for just 2 TBSP, so I found
Oikos (like the Greek yogurt) Cucumber Dill Dip and used it instead. It was just fine!





Chickpea Burgers & Tahini Sauce

From EatingWell: August/September 2006, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings | Active Time: 25 minutes | Total Time: 25 minutes




Chickpea Burgers & Tahini Sauce

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


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






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.



Tips & Notes



Make Ahead Tip: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

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.

PEG’S NOTE: I did not make the Tahini sauce…the tahini cost about $6.00 and I only needed 2 TBSP, so I used Oikos (Greek) Cucumber Dill dip instead and it was just fine!





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