10cupschickpeascooked, 4 cups of dried chickpeas, soaked overnight and cooked
2mediumeggs
1mediumlemon zest
1mediumlemon juice
¼cuptahini
3cupsyamcooked, steam diced yam until tender
¼cupparsleyfinely chopped
¼cupcilantrofinely chopped
1 ½cupsquick oats
2tablespoonscumin
2tablespoonsground coriander
1tablespoonsalt
1pinch ground black pepperto taste
1small bottleoilfor frying burgers
Instructions
Heat a large saucepan over medium fire, heat the olive oil and add onion and garlic. Cook for 4 minutes until translucent. Set aside.
Puree chickpeas in a food processor with eggs, tahini, lemon juice and zest, and yam. Process until smooth.
Transfer the puree into a large bowl and add the remaining ingredients, including onion and garlic. Form into patties using approximately ½ cup of mixture per patty.
Fry patties in extra oil over medium heat until golden brown on each side for around 4 to 5 minutes per side.
Serve with tahini sauce and diced cucumber and tomato. This can be served as a burger in a bun.