540 ml can of chickpeas, drained and rinsed
2 tsp tahini
½ tsp sriracha sauce
3 cloves garlic
3 tbsp fresh parsley, roughly chopped
¼ large red onion, diced
4 tbsp peanut oil
8 slices of cucumber
8 slices of tomato
4 hamburger buns (I used President’s Choice multi-grain thins)
Tzatziki for topping
Pat the chickpeas dry with a paper towel and throw them into a food processor along with the garlic.
Puree until smooth.
Using your clean hands incorporate tahini, sriracha, parsley and onion into the chickpea mixture.
Form mixture into four patties and set aside.
Heat peanut oil in a large skillet over medium heat.
Once the oil begins to shimmer add the patties and cook for three minutes per side or until golden brown.
Remove from and place in a hamburger bun.
Top each burger with 2 slices of tomato, 2 slices of cucumber and a dollop of tzatziki.