Ingredients

• 1 cup hot water (for Tahini Sauce)
• 1/4 cup Tahini (Seasame-see paste)
• 3 tablespoons Fresh Lemon Juice
• 1 pinch of salt
• 2 Garlic cloves, minced
• 1 can (15.5oz) of chickpeas
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 2 garlic cloves, minced
• 1/4 cup dry breadcrumbs, divided

Directions

1. To prepare sauce, combine first 5 ingredients into a bowl and beat until smooth.
2. To prepare the patties, combine all of the patty ingredients except for the breadcrumbs in a food processor and mix until smooth, scraping the sides of the bowl as needed.
3. Transfer that bean mixture into a large bowl; stir in 1/4 cup breadcrumbs.
4. Divide the bean mixture into four equal portions, shaping each into a patty.
5. Place remaining 1/4 cup breadcrumbs in a shallow dish.
6. Dredge patties in breadcrumbs.
7. Heat 2 teaspoons vegan margarine in a large nonstick skillet over medium-high heat.
8. Add patties to pan; cook 3 minutes on each side or until browned.