Chickpea Burgers with Tahini Sauce Recipe

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Ingredients

  • One 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons tahini
  • 1 1/2 to 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 cup plain bread crumbs (I used about 3/4 cup)
  • 4 buns or pita pockets (I used pita pockets because I made my burgers small)
  • For the tahini sauce
  • One 6-ounce container plain nondairy yogurt
  • 1 to 2 tablespoon tahini
  • 1/2 cucumber, peeled, seeded, and finely chopped
  • 1 to 2 teaspoon lemon juice
  • 1 teaspoon finely minced fresh parsley
  • Salt and pepper to taste (I used about 1/8 teaspoon of each)

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