Ingredients:

Chickpea burgers:

1 19-ounce can chickpeas, rinsed.
4 scallions, trimmed and sliced.
1 egg,
2 tablespoons all-purpose flour,
1 tablespoon chopped fresh oregano,
1/2 teaspoon ground cumin,
1/4 teaspoon salt,
2 tablespoons extra-virgin olive oil,
2 6 1/2-inch whole-wheat pitas, halved and warmed, if desired.

Tahini sauce:

1/2 cup low-fat plain yogurt,
2 tablespoons tahini,
1 tablespoon lemon juice,
1/3 cup chopped flat-leaf parsley,
1/4 teaspoon salt.

Directions:

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 using BurgerMate.

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 & 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.