Ingredients
2 (15.5-oz.) cans chickpeas, drained and rinsed
1 small red onion, chopped
2 cloves garlic, roughly chopped
1/2 c. parsley leaves
4 green onions, roughly chopped
1 tsp. ground cumin
1 tsp. ground coriander
1/4 c. all-purpose flour
Kosher salt
Freshly ground black pepper
1/4 c. vegetable oil
1 c. plain Greek yogurt
1 c. very finely chopped cucumber
2 tbsp. freshly chopped dill
Juice of 1 lemon
4 buns
Lettuce, for serving
Tomato slices, for serving
Preparation
Step 1Preheat oven to 375°. Spread chickpeas on a baking sheet and bake until just starting to split open, 8 to 10 minutes. Let cool slightly.Step 2In a food processor fitted with a metal blade, combine chickpeas, onion, parsley, green onions, cumin, and coriander. Blend until mixture resembles a thick paste then transfer to a large bowl. Step 3Stir in flour then season mixture with salt and pepper. Form mixture into 4 large patties. Step 4In a large skillet over medium-high heat, heat oil. Add patties and cook until golden and warmed through, about 3 minutes per side. Step 5Make yogurt-dill sauce: In a medium bowl, stir yogurt, cucumber, dill, and lemon juice until combined.Step 6Assemble burgers: Place a patty on each bottom bun and top with yogurt sauce, lettuce, and tomato slices. Top with remaining bun.
We figured out the solution after remembering that we had roasted the black beans in our black bean burger. Roasting the chickpeas to the point before they start to crisp draws out a ton of moisture. When you combine it with all the herbs, spices, and onion, the patties stay together easily. Does it intensify the flavor of the chickpeas? Not a ton. But it doesn’t need to—the whole sandwich is already extremely flavorful. Especially with the easy lemon yogurt sauce.
