- Prep-time: / Ready In:
- Makes 8 burgers
- 2–3 large cloves garlic
- ½ cup packed fresh flat leaf (Italian) parsley (just chop off the bottom part of the stems)
- ½ cup packed fresh cilantro (no need to remove the tender stems)
- ½ cup roughly chopped scallions
- 2 14½-ounce cans chickpeas (garbanzo beans), rinsed and drained (reserving at least 2 tablespoons of the liquid)
- 1 cup rolled oats
- 2½ tablespoons lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1½ teaspoons ground coriander
- 1 teaspoon salt (optional)
- ¼ teaspoon black pepper
- ¼–½ teaspoon crushed red pepper flakes
- ¼ cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, pressed
- 2 tablespoons water
- Dash of salt (optional)
- Place garlic, parsley, cilantro, and scallions in the bowl of a food processor and process until mixture is finely chopped.
- Add all other ingredients and process, scraping down sides as necessary, until all ingredients are blended, but do not over process into a paste. You want the mixture to have a bit of texture left, but be able to stick together easily. If mixture is too dry, add the reserved liquid from the chickpeas, one tablespoon at a time, pulsing to incorporate the liquid.
- Transfer the mixture into a bowl and refrigerate for 30 minutes.
- Form into patties and reserve on a plate. Heat a nonstick skillet over medium-high heat for a few minutes until pan is hot. Place patties in pan and cook for 5 minutes. Flip patties and cook 5 minutes on the other side. Remove from pan. Patties should be nicely browned and crisp on each side but not burned.
- For Tahini Sauce, combine all ingredients in a bowl and stir until smooth.
- Serve burgers simply topped with a little Tahini Sauce, atop a green salad, or fixed up as a burger on a bun with lettuce, tomato, pickle slices and Tahini Sauce.
Chef's Note: Veggie burgers can be served immediately or refrigerated for up to a week. Simply reheat them in a pan, a toaster or a microwave before serving.
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