Chickpea Lentil Burgers with Yogurt-Tahini sauce

We’re eating a lot less meat these days – yes, that even includes lamb. We haven’t become vegetarians, but we’re certainly including more veggies, legumes, and grains in our diet than ever before.
That in mind, I’ve been on a ‘burger’ kick. Black bean burgers, mushroom-grain burgers, chickpea burgers – all store-bought, until now.

Homemade Chickpea-Lentil Burgers

I finally came to the realization that these must be simple and relatively
inexpensive to prepare at home, so why was I buying them ready-made? Except for the convenience factor, I couldn’t
think of another reasonable answer, so off to my kitchen I went.

I already had the ingredients on hand to make chickpea lentil burgers
and yogurt-tahini sauce, so all I had to do was roll up my sleeves and get

All you need are a few readily available ingredients, and a food processor – or an appropriate mashing tool, cutting board and sharp knife.

Chickpea Lentil Burgers with Yogurt-Tahini Sauce
Yield: 6 patties

1 (19-ounce can) chickpeas, rinsed and drained
(NOTE: I also removed and discarded the skins from the chickpeas)
1/2 cup cooked brown lentils  (Canned lentils can be substituted, but rinse and drain them first.)
1/4 cup chopped onion
¼ cup chopped flat -leaf parsley
2 cloves garlic, minced
2 Tbsp. tahini  
OR – 1 egg
2 tablespoons (or more) all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 tsp. Aleppo pepper, optional
1/4 teaspoon salt
2 tablespoons extra-virgin olive oil – for cooking

1. Place chickpeas, lentils, onions, parsley, garlic, tahini (OR 1 egg), flour,
cumin, ground coriander, Aleppo pepper (if using) and salt in a food processor fitted with a metal “S” blade. Pulse, stopping  to scrape down the sides, until a coarse
mixture forms. (NOTE: If the mixture feels too moist to shape, add a bit more flour.)

2. Using a 1/3 cup measure, shape the chickpea mixture into 6 patties.

3. Heat 2 Tbsp. olive oil in a large non-stick skillet
over medium-high heat. Add patties and cook until golden, about 4 to 5 minutes, on the first side. (Reduce heat if patties start to burn.)
Carefully turn patties over and cook until golden brown, about 2 to 4 minutes

Serve with Yogurt-Tahini Sauce (recipe follows).

Yogurt -Tahini Sauce
(NOTE: This is best made in advance and refrigerated
until ready to serve.)

1/2 cup low-fat plain yogurt
2 to 3 tablespoons tahini
1 tablespoon lemon juice
1/4 cup chopped flat-leaf parsley
1/4 teaspoon salt

Combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl.

Serve chickpea burgers topped with Yogurt-Tahini Sauce in pita pockets or wrapped in lavash.
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  1. Gina February 21, 2014 at 11:53 am

    Chickpea burgers, one of my favorites. Your recipe sounds and looks delicious! Love those words "eating a lot less meat"! 🙂

    1. Robyn Kalajian February 22, 2014 at 8:45 pm

      I thought of you as I made these, Gina! Once you've tried the recipe, please tell me what you think.:)

    2. Gina July 8, 2014 at 5:18 am

      I made these tonight for Ken and I and they were delicious and easy to make. They were good even without a sauce and Ken really liked the consistency. Thanks for recipe!

    3. Robyn Kalajian July 8, 2014 at 8:01 pm

      I'm so glad you and Ken enjoyed the recipe. It's now part of our permanent collection!


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