Chickpea Burger Patty with Tahini Sauce

Colleen’s Chickpea Burgers with Tahini Sauce

Colleen writes: Inspired by falafel, my version is much healthier since it forgoes the deep-frying typical of this Middle Eastern staple.

Preparation time: 10 minute(s) | Cooking time: 25 minute(s)    Serves: 8


  • 1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed
  • 1 yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons tahini
  • 1 1/2 to 2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon lemon juice
  • 1 teaspoon baking powder
  • 1 cup plain bread crumbs
  • 4 buns or pita pockets


  1. Heat the oven to 180˚C.
  2. Pulse the chickpeas in a food processor and pulse until they’re thick and pasty. You can always use a fork instead, but it is more labor-some. Transfer to a medium- size bowl.
  3. To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Mix with a fork, then slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties. HINT: If you’re having difficulty getting the patties to stick, add a warm water by the tablespoon until they reach your desired consistency.
  4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.
  5. While the burgers are cooking, make the tahini sauce, below.

Frankie’s addition: I like my burgers crispy but still lower in fat so I paint them with a teaspoon of olive oil before I bake them, and again once I’ve flipped them.

Nutrition (per serving, burger only, no bun or sauce): 101 calories, 22 calories from fat, 2.7g total fat, 0mg cholesterol, 384.6mg sodium, 148.1mg potassium, 16.5g carbohydrates, 3g fiber, <1g sugar, 3.7g protein, 2.9 points. (Nutrition courtesy of FatFree Vegan Kitchen)

Copyright © Colleen Patrick-Goudreau, The 30-Day Vegan Challenge, Ballantine Books, 2011. Reproduced by permission.

Tahini Sauce

Preparation time: 5 minute(s) | Cooking time: 30 minute(s)   Serves: 8


  • One 6-ounce container plain non-dairy yogurt (I used 3/4 cup Wildwood Soy Yogurt)
  • 1 to 2 tablespoon tahini
  • 1/2 cucumber, peeled, seeded, and finely chopped
  • 1 to 2 teaspoon lemon juice
  • 1 teaspoon finely minced fresh parsley
  • Salt and pepper to taste


  1. In a small bowl combine the yogurt, tahini, cucumber, lemon juice, parsley, salt, and pepper to taste. Chill for at least 30 minutes, and serve with the chickpea burgers, along with lettuce, tomato, and onion on a bun or in a pita pocket.

Nutrition (per serving): 16 calories, 8 calories from fat, 1g total fat, 0mg cholesterol, 2.8mg sodium, 42.1mg potassium, 1.3g carbohydrates, <1g fiber, <1g sugar, <1g protein, 0.5 points. (Nutrition courtesy of FatFree Vegan Kitchen–any mistakes are mine.–SV)

Copyright © Colleen Patrick-Goudreau, The 30-Day Vegan Challenge, Ballantine Books, 2011. Reproduced by permission.
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