Recipe: Dilled Chickpea Burgers with Spicy Yogurt Sauce (food processor)

DILLED CHICKPEA BURGERS WITH SPICY YOGURT SAUCE

FOR THE SPICY YOGURT SAUCE:
1 cup plain nonfat yogurt
2 large cloves garlic, minced
1/2 teaspoon curry powder
1/4 teaspoon cayenne pepper
FOR THE BURGERS:
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and well drained
1/3 cup chopped fresh dill
1/2 cup minced shallots
2 tablespoons plain dry bread crumbs
2 tablespoons fresh lemon juice
2 tablespoons tahini (sesame paste)
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
Vegetable oil
TO SERVE:
4 pita pocket breads
Tomato slices for garnish

FOR THE SPICY YOGURT SAUCE:
Mix all ingredients for the sauce together and set aside.

FOR THE BURGERS:
In a medium mixing bowl, lightly mash 1/2 of chickpeas. Add dill, shallots, bread crumbs and lemon juice; mix well.

In a food processor, combine remaining chickpeas, tahini, salt, pepper and cumin and process until smooth. Add to mashed chickpeas and mix well. Form into 4 patties, each 1/2-inch thick.

Lightly oil a grill or heat a little oil in a skillet. Grill outdoors or cook patties (on the stove top) over medium heat, about 5 minutes per side, until crispy and golden on both sides.

Serve in warm pita pockets. Top with Spicy Yogurt Sauce and tomato slices.

Makes 4 servings
Source: The Great Big Burger Book by Jane Murphy and Liz Yeh Singh