Thursday, September 15, 2011

Chick Pea Burgers With Tahini Sauce

For those of you still not convinced eating well can be totally satisfying.
For the nay-sayers in the bunch who believe they simply cannot live with hamburgers, chicken or steak......
I am here to prove you WRONG!

Just look at this BURGER!! Completely vegan (no animal products), loaded with lots of healthy stuff and bursting with life. Just looking at the photo makes me feel energized! And the taste? It's Cynfully Good! More than's absolutely DELICIOUS!!

This recipe comes from the 30 Day Vegan Challenge.


The Burgers
1-15 oz can garbanzo beans (Chick Peas), drained and rinsed
1 yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 Tablespoons tahini
1 1/2 - 2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 cup plain bread crumbs
4 whole grain buns or pita pockets

The Sauce
1- 6oz container plain non-dairy yogurt
1 -2 tablespoons tahini
1/2 cucumber, peeled, seeded and finely chopped
1 -2 teaspoons fresh lemon juice
1 teaspoon finely minced fresh parsley
salt and pepper to taste


.Preheat 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, cay-enne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mix-ture 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 theother 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.

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