Chickpea Patties (with Tahini-Yogurt Sauce)
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.