Chickpea Burgers with Yogurt-Tahini Sauce

The Husband loves falafel so much that for our six month wedding anniversary (side note: how has it already been six months!?) I bought him a $12 gift card (enough for a combo meal, oh-so-generous) to our local late night falafel shop.  Except we now generally go during the day because we’re old and find ourselves listening to Serial and falling fast asleep by 11PM on weekends.  He was so excited.  Being married is awesome.

These burgers, adapted from the Healthy in a Hurry cookbook my mom-in-law bought me a few years ago, are a (healthier) take on falafel.

Chickpea Burgers with Yogurt-Tahini Sauce

For the Burgers

• 1 15 oz can chickpeas, drained and rinsed
• 4-6 green onions, washed and white bulbs removed
• 1 egg
• 2-3 cloves garlic
• 2 tablespoons flour
• 2 tablespoons chopped parsley
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon smoked paprika
• a good dash crushed red pepper
• olive oil (for sauteing)

For the Sauce

• 1 tablespoon tahini
• juice from 1/2 lemon
• 2 tablespoons or so finely diced cucumber
• grated lemon zest
• 1 small container plain Greek yogurt
• chopped parsley
• dash salt and pepper

1. Starting with the chickpeas, combine all of the burger ingredients, except olive oil, in a food processor.  Pulse until a rough mixture forms.
2. Form the mixture into four patties.  The mixture is a little wet and prone to falling apart; if you put them in the fridge for at least 30 minutes or so, this will really help the patties bind.
3. Heat olive oil in a saute pan over medium-high heat; add patties and cook on one side for about 4-5 minutes or until golden.  Flip and cook an additional few minutes.
4. While the burgers cook, make your sauce by combining all of your ingredients and mixing thoroughly.
5. Serve burgers either on top of salad or in a warmed pita; serve sauce on top of the burger.

The Verdict:

After polishing off his burger and going for seconds, the Husband declared that our local falafel shop has some serious competition.  I couldn’t ask for a better compliment – I think these will become a go-to around here!  Try them with regular falafel toppings – beets, tabbouleh, pickles, anything your heart desires.