My friend and fellow foodie, Jeff came across this recipe and shared it with me a few months ago. I wasn't able to make it until I got a blender, but ideally this would be made in a food processor. It is reminiscent of falafels, one of my favorite foods.
If you are in the cilantro hating camp, this sauce is not the one for you. But, if you love cilantro, I highly recommend trying this. It is not as garlicky as tzatziki sauce, but it has a more complex taste to it, probably from the mint and cayenne.
Adapted from RecipeZaar and Epicurious
Chickpea & Feta Veggie Burgers
2 scallions, chopped
1 garlic clove, chopped
1/2 large sweet onion, coarsely chopped
2 (15 ounce) cans chickpeas, drained and rinsed (3 cups)
1/4 cup tahini
3 eggs
1 medium carrot, chopped
1/4 cup feta cheese
1/4 cup grated parmesan cheese
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt
black pepper, to taste
1 1/2 cups dry breadcrumbs
1 tablespoon olive oil (to taste)
1. Set the oven at 300 degrees. In a food processor, combine the scallions, garlic, onion, chickpeas, tahini, eggs, carrot, feta, Parmesan, cilantro, salt, and pepper. Pulse the mixture until well blended. Scrape the mixture into a large bowl. Stir in the bread crumbs.
2. Shape the chick pea mixture into 8 patties. Set the oven at 300 degrees. Have on hand a rimmed baking sheet.
3. In a large skillet, heat the oil over medium heat. Working in two batches, cook 4 patties for 6 minutes or until browned on the bottom. Turn and cook for 5 to 6 minutes more or until the patties are brown on the bottom and hot in the center.
4. Place the burgers on a baking sheet; keep warm in the oven. Cook the remaining patties in the same way.
5. Serve in halved pita pockets with a dollop of cilantro garlic yogurt sauce.
Makes 8 large burgers
Cilantro Garlic Yogurt Sauce
1 1/2 cups plain whole-milk Greek-style yogurt
3/4 cup finely chopped cilantro
4 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons finely chopped garlic
3/4 teaspoon cayenne
Stir together all ingredients with 1 teaspoon salt (or to taste), then chill, covered, at least 30 minutes (for flavors to blend). Bring to room temperature before serving.
Makes 2 cups of sauce
Note: If you can't find Greek-style yogurt, you can thicken 3 cups regular plain whole-milk yogurt by draining it in a paper-towel-lined sieve, chilled, at least 1 hour and up to 1 day. Sauce can be chilled up to 6 hours
