115-ounce canchickpeas(or 1 1/2 cups cooked), drained and rinsed
1yellow onion, finely chopped
1/4cupchopped fresh parsley
1 1/2-2teaspoonsground cumin
1/8teaspoonfreshly ground black pepper
1cupplain bread crumbs
4buns or pita pockets
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.