Chickpea Burgers with Tahini

1. Burgers
2. 1 19-ounce can chickpeas, rinsed (or homemade, see how here)
3. 4 scallions, trimmed and sliced
4. 1 egg
5. 2 tablespoons all-purpose flour
6. 1 tablespoon chopped fresh oregano
7. 1/2 teaspoon ground cumin
8. 1/4 teaspoon salt
9. 2 tablespoons extra-virgin olive oil
10. 2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired

1. Tahini sauce
2. 1/2 cup low-fat plain yogurt
3. 2 tablespoons tahini (see Ingredient note)
4. 1 tablespoon lemon juice
5. 1/3 cup chopped flat-leaf parsley
6. 1/4 teaspoon salt

To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. Heat oil in a large non-stick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more. Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce.