Chickpea Burger BurritosPRINT RECIPE
- 1 can chickpeas, rinsed
- 6 scallions, trimmed and rinsed
- 1 egg
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh oregano
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoon olive oil
- 1 pack Azteca tortillas
For Tahini sauce:
½ cup low-fat plain yogurt
2 tablespoon Tahini sauce
1 tablespoon lemon juice
1/3 cup chop parsley
1 teaspoon salt
Place chickpeas, scallions, egg, flour, oregano, cumin and salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties.
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.
Prepare sauce by combining yogurt, Tahini sauce, lemon juice, parsley and salt in a medium bowl.
Warm tortillas per package directions. Divide the patties among the tortillas and serve with the sauce.
Ingredient Note: Tahini is a thick paste made from ground sesame seeds.