Sunday, February 11, 2018

Chickpea and Tahini Burgers

I am always looking for great vegetarian burger ideas.  This chickpea burger hits all the high notes- low fat, healthy ingredients and lots of room to play.  They are delicious served in a pita, slathered with spicy yogourt.

Makes eight burgers.


2 cups        dry chickpeas, cooked to make about 4-5 cups (or use 2 cans chickpeas, rinsed and drained)
6 tbsp        red onion, finely chopped
6 tbsp        fresh dill,  chopped
5 tbsp        panko
3 tbsp        fresh lemon juice
2 large       egg whites
2 tbsp        tahini
4               garlic cloves, peeled

2/3 cup     plain nonfat yogurt
1 tsp         hot pepper sauce
1/2 tsp      ground cumin
4               pita bread rounds, warmed, halved horizontally
4 cups      romaine lettuce, shredded
2 cups      tomatoes, chopped


Using a potato masher (or a fork), coarsely mash 1 1/2 cups cooked chickpeas in a medium bowl. Mix in onion, dill, panko and lemon juice. Puree remaining chickpeas, egg whites, tahini and garlic in a food processor until almost smooth. Stir into mashed chickpea mixture. Season with salt and pepper.

Shape into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)

If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.

Meanwhile, mix yogurt, hot pepper sauce and cumin in small bowl.

Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.

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