Colleen's Chickpea Burgers with Tahini Sauce
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4.67 from 3 votes

Colleen's Chickpea Burgers with Tahini Sauce

from The 30-Day Vegan Challenge. Colleen writes: Inspired by falafel, my version is much healthier since it forgoes the deep-frying typical of this Middle Eastern staple.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Sandwich
Cuisine: Vegan
Keyword: vegan burger recipe
Servings: 8
Calories: 101kcal
Author: Susan Voisin

Ingredients

  • 1 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 1/2-2 teaspoons 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
  • 4 buns or pita pockets

Instructions

  • Heat the oven to 400 degrees.
  • Pulse the chickpeas in a food processor until thick and pasty. (You may mash them by hand, but it is a little more labor- intensive and time- consuming.) Transfer to a medium- size bowl.
  • To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.
  • Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
  • While the burgers are cooking, make the tahini sauce, below.

Notes

Susan's note: If your chickpeas seem too dry to form a paste, try adding water by the tablespoon until they become more "sticky." If your burgers still don't hold together, try pulsing the mixture a few times in the food processor.
Nutritional info is for one burger only, no bun or sauce. Each counts as 2 points on Weight Watchers Freestyle program.
Copyright © Colleen Patrick-Goudreau, The 30-Day Vegan Challenge, Ballantine Books, 2011. Reproduced by permission.

Nutrition

Serving: 1burger | Calories: 101kcal | Carbohydrates: 16.5g | Protein: 3.7g | Fat: 2.7g | Sodium: 385mg | Fiber: 3g