Toasted pitas, lettuce, pickles, sliced tomato, red onion, for serving
How to Make It
In a food processor, combine 1/2 cup chickpeas, 3 Tbsp. oil, 2 cloves garlic, tahini, lemon juice and 2 Tbsp. water. Purée until spreadable. Scrape hummus into a small bowl.
Wipe out food processor. Add remaining chickpeas and garlic, parsley and cumin. Pulse until finely chopped. Transfer chickpea mixture to a bowl. Stir in panko, eggs, scallions, salt and pepper. Form into 4 1/2-inch-thick burgers.
In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium heat. Cook burgers, turning once, until golden and crisp, about 10 minutes. Spread hummus into toasted pitas and fill with burgers. Add lettuce, pickles, tomato and onion. Serve with sweet potato fries if you like.
I did a couple of sub's...I used 1 med. onion instead of the two scallions and "Better than eggs" in place of the two eggs. I had a hard time making it stick together in the pan so I will try adding an add'l 2 eggs (Better than eggs) next time and see if that will hold it together.I would change the serving size, they were too large; I would make 6 burgs and not 4. I would not take this one for a work lunch, just because of the garlic. It was very tasty and the hummus made it pop! It's also very filling and a little on the heavy side b/c of the added fat calories. I might try to bake these next time and replace the fat with water to slim it down a little. All-in-all, a very nice recipe and I would make again.
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