Chickpea Burger

We had this for dinner tonight and can I just say yum! It was really good. I loved the mint/parsley combination, much better than I expected. I was super excited to be able to get them out of my garden too. Yay! Now if those dang tomatoes would hurry up a little faster. Anyway, I liked the sauce on the burger, but would suggest cutting that recipe in half. Also, we just ate ours on buns.

This is from The Big Book of Vegetarian: More Than 225 Recipes for Breakfasts, Appetizers, Soups, Salads, Sandwiches, Main Dishes, Sides, Breads, and Desserts by Kathy Farrell-Kingsley

CHICKPEA BURGER WITH TAHINI SAUCE
Serves 8

Tahini Sauce
1/2 cup tahini
1/4 c. fresh lemon juice
2 green onions (white and light green parts), finely chopped
1/4 cup water
Salt and freshly ground black pepper
Pinch of cayenne pepper

Two 16-ounce cans chickpeas, rinsed and well drained
3 tablespoons olive oil, plus more for brushing
1 1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tablespoon grated lemon zest
1/4 c. finely chopped fresh parsley
1/4 c. finely chopped fresh mint
2 tablespoons tamari or reduced sodium soy sauce
1 cup finely chopped red onion
1 1/2 teaspoons ground cumin
3 cloves garlic, minced
1/3 cup unbleached all-purpose flour
8 pita pocket breads
2 cups shredded lettuce

Make the tahini sauce: In a blender or food processor, combine the tahini, lemon juice, green onions, water, salt and pepper to taste, and cayenne. Process until smooth. If the sauce is too thick, thin with a little more water or lemon juice. Set aside.

In a food processor, combine the chickpeas, 2 tablespoons of the olive oil, 1 teaspoon of the salt, and the black pepper, and process until finely ground. Add the lemon zest, parsley, mint, and tamari and process until just blended. Transfer to a medium bowl.

In a large, nonstick skillet over medium heat, warm the remaining 1 tablespoon of oil. Add the onion and cook, stirring often, until softened, about 5 minutes. Reduce the heat to medium-low. Add the cumin, remaining 1/2 teaspoon salt, and garlic and cook, stirring often, for 5 minutes. Add the onion mixture and flour to the chickpea mixture and mix well.

Divide the mixture into 8 equal portions, shaping each into a 1/2 inch thick patty. If grilling, coat the grill rack with vegetable oil spray, then preheat the grill to medium. If sauteing, coat a large, nonstick skillet with vegetable spray and heat over medium heat. Lightly coat the patties on both sides with vegetable oil spray. Place the burgers on the grill or in the skillet and cook until golden brown and heated through, about 5 minutes per side. Fill the pita pockets with lettuce and a burger, drizzle with tahini sauce, and serve.