Smoky Red Pepper Chickpea Patties with Lemon Herb Tahini Sauce

Ingredients

• •1 cup canned chickpeas, drained and rinsed
• •1/2 cup roasted red peppers, diced
• •1/4 cup rolled oats
• •2 tablespoons tahini
• •1 clove garlic, minced
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •1/4 teaspoon cayenne pepper (optional)
• •Salt and pepper to taste
• •2 tablespoons olive oil for frying
• •1/2 cup plain Greek yogurt (or non-dairy yogurt for vegan option)
• •2 tablespoons tahini (for sauce)
• •2 tablespoons fresh lemon juice
• •1 tablespoon fresh parsley, chopped
• •1 tablespoon fresh dill, chopped (optional)
• •Water to thin the sauce, as needed

Instructions

1. 1

   In a food processor, combine chickpeas, roasted red peppers, rolled oats, tahini, minced garlic, smoked paprika, cumin, cayenne pepper (if using), salt, and pepper. Pulse until ingredients are combined and form a coarse mixture. Do not over-process; it should still have some texture.

2. 2

   Scoop the mixture into your hands and form palm-sized patties (about 6-8 patties, depending on size).

3. 3

   Heat olive oil in a large skillet over medium heat. Once heated, cook the patties for 3-4 minutes on each side, or until golden brown and crisp. Remove from skillet and let rest on a paper towel-lined plate.

4. 4

   To make the lemon herb tahini sauce, whisk together Greek yogurt, tahini, lemon juice, parsley, dill (if using), a pinch of salt, and a few tablespoons of water until smooth and pourable. Adjust seasoning and consistency as needed.

5. 5

   Serve the chickpea patties warm with a drizzle of lemon herb tahini sauce on top. Optionally, garnish with additional parsley or dill. Serve with a side of greens or in pita bread for a complete meal.