Sprouted Chickpea Mushroom Burgers with Tahini Sauce

In my last post, I pointed to the benefits of eating sprouted grains and pulses. Not only do many people find them easier to digest but they also offer increased absorption of some valuable nutrients.

You can now find these products in your local supermarket or order them online from sources such as Second Spring Foods.

Here’s a flavourful option using sprouted chickpeas for your Meatless Monday.

Sprouted Chickpea Mushroom Burgers

2 cups dried sprouted chickpeas
10 cups water
1 tbsp extra virgin olive oil
3 cloves garlic, minced
3/4 cup finely chopped onion
1 1/2 cups chopped mushrooms (about 6 oz)
3 tbsp raw tahini
2 tsp ground cumin
1 tsp ground coriander
1/4 tsp salt
1/4 tsp freshly ground pepper
2 tbsp extra virgin olive oil
8 pitas or crusty rolls, preferably whole grain
Sliced tomatoes, onions and green garnish such as arugula or lettuce
Tahini sauce (see below)

Bring sprouted chick peas and water in a large pot to a boil over high heat; boil for 10 minutes. Turn heat down to medium-low and simmer covered for about 60 – 70 minutes, or until chickpeas are soft. Drain chickpeas and cool. (This step can be done ahead of time.)

In the meantime, in a large non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Add garlic and onion; sauté until softened, about 4 – 5 minutes. Add chopped mushrooms and continue to cook until moisture evaporates – another 2 to 3 minutes. Remove from heat. Add mixture to food processor bowl. Wipe skillet to remove any of the vegetable mixture.

In a food processor, combine mushroom mixture, chickpeas, tahina, cumin,
coriander, salt and pepper until finely chopped. Shape gently into 8 patties.
Add remaining 2 tbsp olive oil to skillet and heat on medium. Add patties and cook for 4 to 5 minutes, or until golden brown. Turn patties over and cook another 4 to 5 minutes. Serve in pitas or rolls, topped with tomato and lettuce and tahini sauce.

Makes 8 burgers.

This versatile sauce can be used as a dip, a sandwich spread or drizzled on roasted vegetables, such as cauliflower.

Tahini Sauce
1/3 cup tahini
3 tbsp water (plus more, if needed)
2 tbsp fresh lemon juice
1 clove garlic, minced
2 tbsp chopped fresh parsley or cilantro
Salt and freshly ground pepper, to taste

In a bowl, whisk together tahini and water until smooth. Mix in lemon juice, garlic and parsley or cilantro. Thin to desired consistency with water. Season with salt and pepper to taste.

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Categories: Recipes

Author:Rosie Schwartz

Rosie Schwartz is a Toronto-based consulting dietitian and writer.

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4 Comments on “Sprouted Chickpea Mushroom Burgers with Tahini Sauce”

  1. Linda
    June 8, 2020 at 1:48 pm #

    Hi Rosie. This looks great. I Usually have cooked chick peas in the freezer and I just used them up In soup . I do have a bag of sprouted lentils in the pantry . Would the quantities be the same?
    Tks

  2. June 11, 2020 at 2:49 pm #

    Thanks, Linda! While I haven’t tried the recipe with sprouted lentils, I do think it should be fine using the same proportions. I’d love to hear back if you do make them with lentils. Enjoy!

  3. July 18, 2020 at 9:51 am #

    This makes me think this should be called a falafel burger. Thank you for the recipe.

    • July 20, 2020 at 8:42 am #

      Thanks for your comment, Geri! As the seasonings are very similar, if the burgers didn’t have mushrooms, I would agree with you. But they do taste like falafel. Yum!

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