Chickpea Patties with Yogurt-Tahini Sauce

I absolutely love falafel! When I had to come off of gluten, there were many many foods I was sorry to have to say good-bye to; falafel was definitely one of them!! As most people with food sensitivities though, you press on and find alternate ways of enjoying those “once-loved” foods. I found this recipe in an Eating Well Magazine a long time ago and was able to adapt it to suit my needs and my husband’s and my taste.

To keep the carbs in check, we usually eat these as lettuce wraps. Of course if you have no gluten issues, you could enjoy these in a toasted pita pocket or tortilla wrap. Top each patty with cucumber and tomato slices and top it all off with a dollop of Tahini-Yogurt Sauce. Add a touch of Sriracha sauce if you like I little heat like I do!

Chickpea Patties (with Tahini-Yogurt Sauce)

Andrea Hill

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Ingredients

  

• 1 can chickpeas drained and rinsed
• 4 green onions roughly chopped
• 1 large egg
• 2 tablespoons brown rice flour or all-purpose if not avoiding gluten*
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon sea salt
• 2-4 tablespoon avocado oil or coconut oil for pan-frying
• Lettuce leaves for wrapping Romaine, Butterlettuce, Red/Green leaf, or if you prefer whole-grain pita or coconut wraps
• Sliced cucumber
• Sliced tomato
• Sriracha sauce optional

Tahini-Yogurt Sauce

• 1/2 cup plain yogurt
• 2 tablespoons tahini sesame seed butter
• 1 tablespoon lemon juice about juice of 1/2 lemon
• 1/3 cup fresh parsley finely chopped
• 1/4 teaspoon sea salt

Instructions

 

• Place chickpeas, green onion, egg, flour oregano, cumin, coriander and 1/4 teaspoon salt in a food processor.
• Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms.
• Form into 4 patties, or 8-12 smaller patties using a small-size ice-cream scoop.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.
• Prepare tahini-yogurt sauce by combining all ingredients in a bowl. Set aside.

Notes

*If grain-free, you can sub the two-tablespoons of rice flour for 1 tablespoon coconut flour. Coconut flour is greedy and likes to soak up the moisture in foods. Let chickpea batter sit for 5 minutes to allow coconut flour to absorb some of the liquid before cooking. If mixture still seems too loose, add 1 extra teaspoon of coconut flour.