Recipe Corner: Chickpea Burgers and Tahini Sauce

Tahini Sauce:

1/2 cup low-fat plain yogurt

2 tablespoons tahini

1 tablespoon fresh lemon juice

1/3 cup chopped flat-leaf parsley

1/4 teaspoon salt

Preparation:

Place chickpeas, scallions, egg, flour, oregano, cumin, and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms and holds together when pressed. (The mixture will be moist.)

Using a large spoon, divide mixture into roughly four equal portions. With wet hands, gently form each portion of the sticky mixture into a ball, and place on a square of waxed paper or piece of plastic wrap. Gently flatten the dough evenly, using the palm of your hand. (Using a square of waxed paper will be a great help when it’s time to move the patties for cooking.)

Patties can be refrigerated at this point, if desired.

Heat oil in a large nonstick skillet over medium-high heat.

Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl.

To assemble, divide the patties among the pitas and serve with the sauce.

Make-Ahead Tip: Cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.

Variations:

* Instead of using tahini sauce, make raita with low-fat plain yogurt, ground cumin, salt, fresh mint, chopped seeded cucumber, and quartered grape tomatoes.

* Add some curry powder to the mix and serving with Major Grey Chutney.

* After processing, mix in grated carrot and sunflower seeds for added texture.

* Add cumin, chile powder, and minced jalapeno to the mix. Make small patties and serve on warm corn tortillas, with taco toppings (lettuce, tomato, salsa, etc.) and guacamole.

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Founded in 1976, the Monterey Bay Certified Farmers Markets are the oldest and largest farmers markets on the Central Coast with four locations: Aptos, Carmel, and two in Monterey. Locals, chefs, and tourists love to shop at bustling certified farmers’ markets in Aptos, Carmel, and Monterey — the premier farmers markets on the Central Coast for over 46 years. With over 90 vendors, our farmers markets offer a stunning array of locally grown produce, a wide selection of delicious specialty products as well as the opportunity to connect with the people who produce it. Come enjoy a fresh experience every week – meet old friends, make new acquaintances and become  a part of our friendly community. Learn more at: https://montereybayfarmers.org/market-news/going-strong-for-44-years-and-growing

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For this recipe, go to:

https://edibleparadise.com/main-courses/chickpea-burgers-and-tahini-sauce-1/

For more recipes, go to: https://edibleparadise.com/recipes/

For information about chickpeas, see: https://toriavey.com/the-history-science-and-uses-of-chickpeas/

Nutrition Facts:

Per Serving: 400 calories; protein 14.8g; carbohydrates 54.5g; dietary fiber 9g; sugars 3.2g; fat 15.1g; saturated fat 2.5g; cholesterol 48.3mg; vitamin a iu 808.8IU; vitamin c 18.6mg; folate 132.6mcg; calcium 148.4mg; iron 4.1mg; magnesium 79.2mg; potassium 494.1mg; sodium 714.7mg; thiamin 0.3mg.  Exchanges: 3 starch, 1 vegetable, 1 lean meat, 1 1/2 fat

Every donated dollar helps make our local food community stronger. If you appreciate the local fresh produce, small food businesses, cooking demonstrations, special events, and music each week at the farmers market, please consider making a donation. Your donations help immensely with operational expenses and promoting our farmers markets and sustainable food system through our educational programs, website, newsletter, and events. You can make a tax-deductible, secure donation online by using the donation button below, talk to us at the market, or mail a check to the market office at MBCFM, PO Box 955, Freedom, CA 95019-0955. Our Federal Taxpayer ID is 95-0139049.

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*SOURCE: Recipe adapted from
http://www.eatingwell.com/recipes/chickpea_burgers_tahini_sauce.html
EatingWell: August/September 2006, The EatingWell Healthy in a Hurry
Cookbook (2006).

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