Chickpea Burgers and Tahini Sauce

Ingredients:

1/2 medium onion
1-15.5 oz can plus 1/3 of 15.5 oz can chickpeas, rinsed and drained
1 egg
3 TBS all-purpose flour
2 TBS diced jalapeno
1/2 tsp ground cumin
Salt to taste
Flour for dredging
2 tablespoons extra-virgin olive oil
2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired

Tahini sauce Ingredients:

1/2 cup low-fat plain yogurt
2 TBS tahini (sesame seed paste)
1 TBS lemon juice
1/2 cup flat-leaf parsley, chopped
Salt to taste

To prepare burgers: Place onion in food processor, and chop. Add chickpeas, egg, flour, jalapeno, cumin, and salt; pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be very moist.) Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Dredge patties in flour, add to pan, and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce: Combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl. Divide the patties among the pitas and serve with the sauce. 4 servings.