Chickpea burger with tahini sauce.

Source for picture and recipe.

1 can(s) chickpeas, rinsed
4 scallions, trimmed and sliced
1 egg
2 tablespoon(s) all-purpose flour
1 tablespoon(s) chopped fresh oregano
1/2 teaspoon(s) ground cumin
1/4 teaspoon(s) salt
2 tablespoon(s) extra-virgin olive oil
2 6-1/2-inch whole-wheat pitas, halved and warmed, if desired
1/2 cup(s) low-fat plain yogurt
2 tablespoon(s) tahini
1 tablespoon(s) lemon juice
1/3 cup(s) chopped flat-leaf parsley
1/4 teaspoon(s) salt

1. 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.
2. Heat oil in a large nonstick 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.
3. To prepare sauce and serve: 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.