Ingredients
1 can (15 Oz. Size) Chickpeas, Drained.
2 Tablespoons Tahini Sauce
1 Tablespoon Olive Oil
1/4 cups Seasoned Panko Breadcrumbs
1/4 whole Red Onion, Diced
Method
Sources
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Controlled pour dispenser — drizzle olive oil without glugging
Italian pasta organized by shape — which sauce belongs with which pasta
Stone-ground whole sesame — runny, smooth, for best hummus
Black sesame paste — ice cream, tangyuan, smoothie bowls
Ground sesame paste — hummus, halva, dressings, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Italian pasta organized by shape — which sauce belongs with which pasta
Stone-ground whole sesame — runny, smooth, for best hummus
Black sesame paste — ice cream, tangyuan, smoothie bowls
Ground sesame paste — hummus, halva, dressings, sauces
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make the salad by adding all the ingredients in a medium bowl and tossing to combine. to make the burgers, preheat oven to 400 degrees f. place the chickpeas in a shallow bowl and mash with a potato masher or fork. its okay to leave it slightly lumpy and textured. add the tahini sauce, olive oil, breadcrumbs, onion, herbs and seasonings and mix to combine. form into patties and place on a baking sheet lined with parchment paper. bake for 20 minutes, flip and continue baking for an additional 20 minutes. you can make the burgers any size you like but i opted to make 2 hearty burgers from this mixture. top with the salad or serve it as a side dish.