Plot:
- 2 cans garbanzo beans (chickpeas), drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon coriander
- 1 tablespoon cumin
- 4 tablespoons flour
- 1 fat handful parsley, chopped
- 2 cloves garlic, grated or finely chopped
- 2 Zest and juice of lemons
- 4 pita pockets
- 1 tiny crimson onion, chopped
- Salt and pepper, to taste
- 1/2 cup tahini
- 1 1/2 teaspoons turmeric
- 1/4 cup vegetable oil
- 3 tablespoons water
Directions:
- Mix the chickpeas,onion, garlic, parsley, flour, spices, and salt, and pulse unless the mix is well blended. Create the mix into 4 fat patties.
- Warmth the oil in a fat, nonstick skillet residence over medium-excessive heat. Cook for about 3 minutes per facet.
- Label the tahini sauce: Tear the tahini paste with the water, lemon juice and zest, salt, and freshly ground shadowy pepper in a mixing bowl.
- Put the burgers in pita pockets or on a bun. Top them with tahini sauce, lettuce, and tomato.