Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Chickpea Burgers with Tahini Sauce



  • 2 cups cooked (canned) chickpeas, rinsed if canned
  • 1/4 onion, diced (I like to cook mine, or just skip it and add onion powder)
  • 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 cup low-fat plain yogurt
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 teaspoon salt


To prepare burgers: Place chickpeas, cooked onion, 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, sliced tomatoes, and sprouts.

Adapted slightly from Chickpea Burgers and Tahini Sauce by EatingWell.com.

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