Tempeh Burgers With Tahini, Lemon, And Chickpeas
Ingredients
- 1 CUP CHICKPEAS
- 1/2 CUP TAHINI
- 1/4 CUP LEMON juice
- 8 OUNCES TEMPEH, CHOPPED FINE
- 1/4 CUP PARSLEY, CHOPPED
- 1/2 TSP. CUMIN
- SALT
- 3 CUPS SHREDDED LETTUCE
- 3 CUPS CHOPPED TOMATOES
- 2 TBLS. LEMON JUICE
- 4 TBLS. OLIVE OIL
- SALT AND PEPPER
- 6 PITA POCKETS, HEATED AND OPENED AT TOP
Directions
Use a potato masher to blend chickpeas, tahini, and lemon juice into a fairly smooth puree. Work in tempeh, parsley, and cumin. Salt to taste. Shape mixture into six burgers, making sure they are quite firm. Set aside. (can be done 1 day ahead). Preheat oven to 450. Place burgers on lightly oiled baking sheet, bake, turning once, until nicely browned and crisp on both sides, 25 to 30 minutes. While burgers are in oven, combine salad ingredients in a large bowl. Divide salad among heated pita breads. Slide a burger into each and enjoy.
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6 Servings
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Prep Time 15 min
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Cook Time 20 min
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Ready Time 35 min