Lemon-Herb Chickpea Burger with Tahini Sauce

Ingredients (all organic)

• ✓Chickpeas, 3 cups (two 15-oz cans, rinsed, or cooked from dry)
• ✓Chickpea flour, 1/3 cup ⓘ
• ✓Parsley, 1 cup packed
• ✓Dill, 1/4 cup
• ✓Scallions, 3
• ✓Lemon, 1 (zest + juice)
• ✓Garlic, 2 cloves
• ✓Cumin, 1 tsp
• ✓Coriander, 1 tsp
• ✓Sesame seeds, 3 tbsp
• ✓Salt, 1/4 tsp + black pepper
• ✓Olive oil, 1.5 tbsp
• ✓Tahini, 3 tbsp ⓘ
• ✓Persian cucumber, 1, sliced thin
• ✓Tomato, 1, sliced
• ✓Whole-grain burger buns, 4

Dotted ⓘ ingredients have photos and store locations in the field guide.

How to Prep

1. 1Pat the chickpeas dry on a towel. Pulse them in a food processor with the parsley, dill, scallions, garlic, lemon zest, cumin, coriander, salt, and pepper until coarse and pasty — stop while you can still see chickpea pieces.
2. 2Mix in the chickpea flour and 1 tablespoon of the lemon juice with your hands; the dough should hold a ball. If it crumbles, add water a teaspoon at a time.
3. 3Shape 4 patties, press both sides into the sesame seeds, and rest them 15 minutes in the fridge so the chickpea flour hydrates and the patties firm up.
4. 4Whisk the tahini with the rest of the lemon juice and 3–4 tablespoons of water until pourable and pale.
5. 5Pan-fry in the oil over medium heat, 4 minutes per side, until the sesame crust is deep golden.
6. 6Build on toasted buns with cucumber, tomato, and a generous spoon of the tahini sauce.