PHRECIPE

Chickpea Burgers & Tahini Sauce

Chickpea burger


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

Ingredients
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

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

Preparation
1. 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.

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

Nutrition
Per serving : 399 Calories; 15 g Fat; 3 g Sat; 8 g Mono; 55 mg Cholesterol; 55 g Carbohydrates; 15 g Protein; 9 g Fiber;
743 mg Sodium; 494 mg Potassium

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

Source: http://www.eatingwell.com/recipes/chickpea_burgers_tahini_sauce.html
From EatingWell: August/September 2006, The EatingWell Health in a Hurry Cookbook (2006)



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