Chickpea Burgers With Mint Raita And Tahini Slaw

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Big Girls Small Kitchen


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1 (15-ounce) can chickpeas, drained and rinsed

2 garlic cloves

1 shallot

1/4 cup mint, minced

1 tbsp parsley (optional)

½ cup fresh breadcrumbs (I used half a burger bun to generate)

1 large egg, whisked

½ cup walnuts, toasted and chopped

½ tsp salt

½ tsp cumin

¼ tsp paprika

1 cup plain Greek yogurt

1/3 cup mint leaves, minced

2 tbsp lemon juice (a little less than ½ lemon)

½ clove garlic, minced

½ tsp salt (to taste)

2 cups green cabbage, shredded (quarter and finely slice)

2 cups red cabbage, shredded (quarter and finely slice)

2 tbsp tahini

1/3 cup mayo

Juice of 3/4 lemon (use the leftover lemon from the raita)

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