Thursday, May 27, 2010

Chickpea burgers and Tahini Dressing

This recipe came from a health website, I made some critical changes to give the "burgers" some flavor. This is a great healthy vegetarian dish, it will remind you of a light falafel and is really delicious! Serve with onions, lettuce, sprouts, banana peppers, hot sauce, tomatoes, corn, whatever you like in your pita.

1 19-ounce can chickpeas, rinsed (1 and 1/3 of a can - Make hummus out of the leftovers and serve with the pittas)
4 scallions, trimmed and sliced
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Cayenne Pepper
3 cloves garlic
Freshly ground pepper
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
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, cayenne, 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.


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