1 19-ounce can chickpeas, rinsed

4 scallions, trimmed and sliced

1 egg

2 T. all-purpose flour

1 T. chopped fresh oregano

1/2 tsp. ground cumin

1/4 tsp. salt

2 T. extra-virgin olive oil

2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired

For the tahini sauce:

1/2 C. low-fat plain yogurt

2 T. tahini (see Ingredient note)

1 T. lemon juice

1/3 C. chopped flat-leaf parsley

1/4 tsp. salt

 

To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 tsp. 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 tsp. salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.  To make ahead: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

 

Yield:

Calories:

Fat:

Fiber: