Go Back
Chickpea Burger with Lemon Tahini Sauce
Andre Lewis

Chickpea Burger with Lemon Tahini Sauce

This chickpea patty borrows the garlic, cumin and crisp surface of falafel but stays broad enough for a bun. Flour and egg hold the coarse beans together. Thin the tahini sauce carefully; one extra spoonful of water can be the difference between drizzle and soup.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 14 minutes
Total Time 39 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 can 15 oz chickpeas, rinsed and dried
  • 1/2 cup chopped fresh parsley
  • 1/3 cup finely chopped yellow onion
  • 2 garlic cloves chopped
  • 1 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 large egg beaten
  • 1/3 cup all-purpose flour
  • 1/3 cup tahini
  • 2 tbsp lemon juice
  • 2 tbsp cold water
  • 4 sesame hamburger buns
  • 1 cup shredded romaine
  • 4 slices tomato

Method
 

  1. Pulse the chickpeas, parsley, onion, garlic, cumin and salt in a food processor until coarse crumbs form.
  2. Fold in the egg and flour, shape 4 compact patties and chill them for 10 minutes.
  3. Whisk the tahini and lemon juice until thick, then whisk in the cold water 1 tablespoon at a time until spoonable.
  4. Coat a heavy skillet with a thin film of oil and cook the patties over medium heat for 5 to 6 minutes per side until crisp and firm.
  5. Rest the patties for 2 minutes while the buns toast in the skillet.
  6. Spread lemon tahini sauce over each bun and assemble with romaine, tomato and one chickpea patty.