• 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 2 tablespoons tahini
• 1 1/2 to 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon lemon juice
• 1 teaspoon baking powder
• 1 cup plain bread crumbs
• 4 buns or pita pockets

Instructions

1. Heat the oven to 180˚C.
2. Pulse the chickpeas in a food processor and pulse until they’re thick and pasty. You can always use a fork instead, but it is more labor-some. Transfer to a medium- size bowl.
3. To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Mix with a fork, then slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties. HINT: If you’re having difficulty getting the patties to stick, add a warm water by the tablespoon until they reach your desired consistency.
4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
5. While the burgers are cooking, make the tahini sauce, below.

Frankie’s addition: I like my burgers crispy but still lower in fat so I paint them with a teaspoon of olive oil before I bake them, and again once I’ve flipped them.

Tahini Sauce

Nutrition (per serving): 16 calories, 8 calories from fat, 1g total fat, 0mg cholesterol, 2.8mg sodium, 42.1mg potassium, 1.3g carbohydrates, <1g fiber, <1g sugar, <1g protein, 0.5 points. (Nutrition courtesy of FatFree Vegan Kitchen–any mistakes are mine.–SV)