You are here: Home » Recipes » Chickpea Burgers with Tahini Sauce Chickpea Burgers with Tahini Sauce Recipe by Our Cookbook Collection Yield 8-10 servings Inspired by falafel, this version is much healthier since it forgoes the deep-frying. PrintEmail Ingredients Burgers: One 15-ounce can (or 1 1/2 cups cooked) chickpeas (garbanzo beans), drained and rinsed1 yellow onion, finely chopped3 cloves garlic, minced1/4 cup chopped fresh parsley2 tablespoons tahini1 1/2 to 2 teaspoons ground cumin1 teaspoon ground coriander1/2 teaspoon salt1/8 teaspoon freshly ground black pepper1/4 teaspoon cayenne pepper1 teaspoon lemon juice1 teaspoon baking powder1 cup plain bread crumbs4 buns or pita pocketsSauce: One 6-ounce container plain nondairy yogurt1 to 2 tablespoon tahini1/2 cucumber, peeled, seeded, and finely chopped1 to 2 teaspoon lemon juice1 teaspoon finely minced fresh parsley Salt and pepper to taste Instructions 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. Meanwhile, in a small bowl combine the yogurt, tahini, cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket. Soy-free Excerpted from THE 30-DAY VEGAN CHALLENGE by Colleen Patrick-Goudreau. Copyright © 2011 by Colleen Patrick-Goudreau. Excerpted by permission of Ballantine Books, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. This cookbook is available for purchase here.