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Dilled Chickpea Burgers with Spicy Yogurt Sauce

Source of Recipe

Milwaukee Journal Sentinel


List of Ingredients

1 can (15 ounces) chickpeas (divided)
1/3 cup chopped fresh dill
1/2 cup minced shallots
2 tablespoons plain dry bread crumbs
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
4 pita pockets
Yogurt sauce (see recipe)
Sliced tomatoes for garnish



Recipe



Rinse and drain chickpeas. Lightly mash half in medium mixing bowl. Add dill, shallots, bread crumbs and lemon juice and mix well.

In food processor, combine remaining chickpeas, tahini, salt, pepper and cumin and process until smooth. Add to mashed chickpeas and mix well. Form into 4 patties, each 1/2 inch thick.

Lightly oil grill and cook burgers until crispy golden on both sides, about 5 minutes per side. Serve in warm pita pockets with yogurt sauce and sliced tomatoes. Makes 4 burgers.

Spicy yogurt sauce
1 cup plain non-fat yogurt 2 large cloves garlic, minced 1/2 teaspoon curry powder 1/4 teaspoon cayenne pepper Mix together all ingredients in small bowl. Makes 1 cup.