1 yellow onion, finely chopped
3 cloves garlic, minced
1/4 cup chopped fresh parsley
2 TBSP tahini
1 1/2 - 2 tsp cumin
1 tsp ground coriander (OR 2 TBSP chopped fresh cilantro)
1/2 tsp sea salt
1/8 tsp freshly ground pepper
1/4 tsp cayenne pepper
1 tsp lemon juice1 tsp baking powder
1 cup plain bread crumbs
1. Pulse the chickpeas in a food processor until thick and pasty (you can mash by hand, but more labor-intensive!). Transfer to medium sized bowl.
2. Add all ingredients except bread crumbs and mix gently. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties. I use an ice cream scoop and then flatten to about 1/2" thick. This works well for burgers on buns. They could be shaped thinner for pita pockets.
3. The patties will hold up better for cooking if chilled first. I put hem between pieces of wax paper.
4. For cooking: these burgers can be grilled, but use a sprayed rack-they can fall apart if you're not careful. They can be sauteed in a skillet or on a griddle with a little olive oil...this will give them a nicely browned and slightly crunchy outside.
5. Serve hot with your favorite toppings. If served in pita, consider cucumber-yogurt-dill sauce.
