4 Serves
35 Mins
Pat the chickpeas dry using paper towels and place them into a food processor with the garlic. Pulse until a smooth, uniform paste is achieved.
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Vitamin K
273 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
263 µg / 400 µgCalcium
176 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
98 mg / 420 mgPhosphorus
360 mg / 1,250 mgPotassium
744 mg / 4,700 mgSodium
308 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
12 g / 28 gSugar
8 g / 50 gSaturated Fat
6 g / 20 gCholesterol
19 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Transfer the chickpea mixture to a bowl and fold in the tahini, sriracha, chopped parsley, and finely diced onion until well combined.
Divide the mixture into four equal portions and shape them into firm patties. Allow them to rest briefly to help them hold their form.
Heat the peanut oil in a large skillet over medium heat until it begins to shimmer.
Carefully place the patties into the hot skillet and cook for three minutes per side, or until they develop a deep golden-brown crust.
Assemble the burgers by placing each patty into a hamburger bun, then topping with tomato slices, cucumber slices, and a generous dollop of tzatziki.
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