This burger is bursting with flavor! This is a meatless patty with an option to make it vegan! Topped with a light tahini yogurt sauce!
-2-3 large garlic cloves
– ½ cup italian parsley, packed
-½ cup fresh cilantro
-½ cup scallions, rough chopped
-2 14.5 ounce cans chickpeas (garbanzo beans)
-1/2 jalapeño or more
-1 cup rolled oats, optional gluten-free
-2 ½ Tbsp fresh lemon juice
-2 tsp ground cumin
-1 ½ tsp ground coriander
-1 egg, optional*
-1 tsp salt (or not)
-1/2 tsp pepper
Place garlic, parsley, cilantro, jalapeño, 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 its texture left, but be able to stick together easily. If mixture is too dry, add a tablespoon of water at a time.
Transfer the mixture into a bowl and refrigerate for 30 minutes.
Form into patties and reserve on a plate. Add olive oil to a pan on medium-high heat. Cook
for about 5 minutes on each side. Remove from pan. Patties should be nicely browned and crisp on each side.
Serve on a lettuce wrap or throw on a sprouted grain bun!
*for vegan option omit the egg
Tahini Yogurt Dressing
-6 oz non fat Greek yogurt
-1/4 cup tahini (sesame paste)
-1 tblsp ground cumin
-Juice of half a lime
-1/2 tsp salt, or to taste
-1/2 tsp pepper, or to taste
-1/3rd cup water
*optional, 1/2 tsp fresh grated garlic
Place all ingredients a mixing bowl. Whisk until combined.