Chickpea Burgers with Tahini Sauce

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Rather than a heavy, fried falafel, here's an updated version of this picket sandwich which is a light chickpea patty served in a whole-wheat pita with a flavorful but light tahini sauce.

Total time: 25 minutes
Serves: 4

Ingredients:Chickpea Burgers

  • 1 19oz can Chickpeas, rinsed
  • 4 Scallions trimmed and sliced
  • 1 Egg
  • 2 Tblsp all-purpose Flour
  • 1 Tblsp chopped fresh Oregano
  • 1/2 tsp Ground cumin
  • 1/4 tsp Salt
  • 2 Tblsp extra-virgin Olive oil
  • 2 large sized whole-wheat Pitas, halved and warmed.

Tahini Sauce

  • 1/2 cup low-fat plain Yogurt
  • 2 Tblsp Tahini
  • 1 Tblsp Lemon juice
  • 1/3 cup chopped flat-leaf Parsley
  • 1/4 tsp Salt


  1. To prepare burgers place chickpeas, scallions, egg flour, orgegano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. This will form into 4 patties.
  2. Heat the oil in a large skillet over medium-high heat. Add patties and cook until golden and beginning to crisp. Carefully flip and cook until golden brown.
  3. To prepare sauce combine the yogurt, tahini, lemon juice, parsely and salt in a medium bowl.
  4. Divide the patties among the pitas and serve with the sauce.

Note: You can cover and refrigerate the uncooked burger mixture and the tahini sauce for up to 2 days.