Chickpea Burgers

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Pamela Salzman


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4 cups cooked chickpeas, drained and rinsed if canned

2 large eggs, preferably free-range

2 cloves garlic, minced

2 teaspoons sea salt

2 teaspoon ground cumin

½ teaspoon cayenne pepper (optional)

zest of 2 small or 1 super big lemon

¼ cup flour (whole grain flour, cornmeal or almond meal all work)

6 Tablespoons (or a heaping 1/3 cup) chopped parsley

2 carrots, grated

½ red onion, small dice

¾ cup plain yogurt (full fat or low fat)

3 Tablespoons tahini

1 ½ Tablespoons lemon juice

½ cup chopped parsley, mint or a combo (my favorite)

¼ – ½ teaspoon sea salt

Oil or ghee for sautéing

4 6 ½ -inch whole wheat pitas, halved and warmed, if desired

Suggested accompaniments: sprouts, avocado, tomato, lettuce, grilled onions

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