1 can (19 oz/540 ml) no-salt added chickpeas, drained and rinsed
½ cup onion, diced
¼ cup parsley, minced
2 tbsp lemon jus
2 tbsp quick oat
1 tbsp Tahini (sesame paste)
1 – 2 cloves of garlic, minced
1 tsp ground cumin
1/8 tsp ground cayenne pepper
½ tsp baking soda
2 tbsp olive oil
Salt to taste
1 cup non fat plain yogurt (or Greek)
3 tbsp Tahini paste
2 tsp lemon jus
½ tsp ground cumin
Salt & pepper to taste
In a food processor, mix all ingredients except olive oil. Scrape down sides of the bowl for a mixture with the same consistency.
Cover and refrigerate for at least 1 hour.
Meanwhile, prepare Yogurt Sauce. In a bowl, whisk together all ingredients until smooth. Cover and refrigerate.
Using about ¼ cup mixture per patty, it makes 12 balls. With your hands, flatten balls to form 2 inch patties.
Heat 1 tbsp olive oil in a large skillet over medium high heat. Cook patties for about 3 to 4 minutes per side until crisp and lightly browned. Try not to overcook them.
Use the remaining 1 tbsp olive oil to cook the next batch of patties.
Serve warm with yogurt sauce.