Chickpea Burgers with Cucumber Yogurt Sauce

Adapted from Eating Well Magazine

Terrific served with roasted sweet potatoes.

  • 1-15 oz. can chickpeas, drained and rinsed
  • 2 scallions, finely chopped (white and light green parts)
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 3/4 teaspoon ground cumin, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/4 teaspoon black pepper
  • Olive oil
  • 1 cup 2 % Greek yogurt
  • Juice of 1 lemon
  • 1/4 cup cucumber, finely chopped
  • 2 whole wheat pita pockets, halved
  • In a food processor, combine the chickpeas, scallions, egg, flour, oregano, cumin, 1/2 teaspoon cumin and 1/2 teaspoon salt. Pulse until coarsely combined, but not pureed.
  • In a large skillet, warm 2 tablespoons of olive oil over medium-high heat. Much like you would for pancake batter, drop chickpea mixture onto hot skillet to form 4 uniform patties. Gently shape the patties with lightly oiled fingers, if necessary. After 5 minutes, carefully flip patties. They should be browned and a little crispy.
  • Meanwhile, combine yogurt, lemon juice, cucumber and 1/4 teaspoon cumin and 1/4 teaspoon salt in a small bowl. Mix thoroughly.
  • Serve chickpea burgers in pita halves with yogurt sauce.

Preparation time: 20 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

2 responses to “Chickpea Burgers with Cucumber Yogurt Sauce”

  1. AmyK says:

    Yum! Just made these for my family for lunch. So tasty and easy!! Thanks!!!

  2. AmyK says:

    Yum! Just made these for my family for lunch. Tasty and easy!!!

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