1 tablespoon hot water (or more depending on consistency you enjoy - it is suppose to be a thin dressing)
¼ cup tahini (sesame-seed paste)
2 tablespoons minced shallot
3 Tbsp fresh lemon juice
Dash of salt
2 garlic cloves, minced
Chickpea Burgers:
1 teaspoon of olive oil
1 (15.5oz) can of cooked chickpeas (garbanzo beans), drained and rinsed
½ cup chopped red onion
½ cup chopped fresh parsley
2 Tbsp fresh lemon juice
½ tsp ground cumin
1 tsp ground coriander
½ tsp salt
¼ tsp ground black pepper
2 garlic cloves, minced
½ cup dry breadcrumbs and ¼ cup for dredging
2 tablespoons of flax egg (combine two tablespoons of ground flax seed with 4½ tablespoons of water - leave in refrigerator for 10 minutes to thicken)
(I also like to add some red pepper flakes to spice it up ¼-1/2 tsp)
4 mini whole-wheat pitas
1 tomato, sliced
½ cup sliced red onion
Instructions
To prepare sauce, combine all sauce ingredients into a bowl and whisk until smooth.
To prepare the patties, combine all of the patty ingredients except the breadcrumbs in a food processor and mix until smooth, scraping the sides of the bowl as needed.
Transfer that bean mixture into a large bowl; stir in ½ cup breadcrumbs.
Divide the bean mixture into four equal portions, shaping each into a patty.
Place ¼ cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
Heat 1 teaspoons vegan margarine or oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until nicely browned.
Or: heat oven to 375 degrees F - place patties on a cookie sheet lined with parchment paper. Cook for 20 -25 minutes.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/chickpeaburger/