CHICKPEA-ZUCCHINI BURGERS IN RANCH-TAHINI SAUCE

Though this recipe is vegan, you will never tire of adding this to your diabetic diet. Zucchini and chickpea patties are made even more sumptuous with the ranch-tahini sauce, arugula, and tomato slices. You can choose to serve them in whole grain pitas or burger buns. If you make extra sauce, you can use it as a dressing for salads or a dip for veggie sticks or sweet potato fries.

What you need:

• 4 tomato slices
• 4 tbsps of tahini (divided)
• 1 c of fresh arugula
• 1 tbsp of lemon juice
• 4 whole whole grain burger buns or pitas (toasted)
• 3 tsps of white miso (divided)
• 1 tbsp of extra virgin olive oil
• 1 ¼ tsps of onion powder (divided)
• 1/3 c of rolled oats (old-fashioned)
• 1 ¼ tsps of garlic powder (divided)
• ½ c of zucchini (shredded)
• ¼ c parsley leaves (fresh)
• 1 ¼ tsps of ground black pepper (divided)
• ¼ tsp of salt
• 2 tbsps of water
• 1 tsp of ground cumin
• 1 tsp of fresh chives plus 2 tbsps more (chopped and divided)
• 1 can of chickpeas (rinsed)

How you make it:

  1. In a small bowl, combine pepper, tahini (2 tbsps), onion powder (1/2 tsp), miso (1 tsp), lemon juice, and garlic powder (1/4 tsp). Whisk the ingredients together in some water until you reach a smooth consistency. Add in a teaspoon of chives and set aside.
  2. Get your food processor and with it, blend salt, chickpeas, remaining tahini, cumin, remaining miso, onion powder (3/4 tsp), pepper (1 tsp), and garlic powder (1 tsp). Pulse it, then scrape off the mixture that stuck to the sides. Repeat until you reach a coarse, thick batter that can hold together. Fold in the remaining chives and parsley until the herbs are incorporated into the mix evenly and chopped finely. Transfer the mixture into a mixing bowl.
  3. Get clean paper towels and wrap the zucchini in them. Squeeze out the excess moisture from them.
  4. Fold in the oats and the drained zucchini into the chickpea batter. Use your hands to mash and press everything together. Make 4 patties.
  5. Get your non-stick pan or skillet and place it over medium heat. Cook the patties in some olive oil until they are crisp and golden brown.
  6. Toast the buns or pitas and assemble with the ranch-tahini sauce, slices of tomato, and arugula.

*** Each serving has 15 g of fat, 373 calories, 13 g of protein, 49 g of carbohydrates, 531 mg of sodium, 9 g of fiber, and 0 calories.

You can choose to serve them in whole grain pitas or burger buns. If you make extra sauce, you can use it as a dressing for salads or a dip for veggie sticks or sweet potato fries.

What you need:

• 4 tomato slices
• 4 tbsps of tahini (divided)
• 1 c of fresh arugula
• 1 tbsp of lemon juice
• 4 whole whole grain burger buns or pitas (toasted)
• 3 tsps of white miso (divided)
• 1 tbsp of extra virgin olive oil
• 1 ¼ tsps of onion powder (divided)
• 1/3 c of rolled oats (old-fashioned)
• 1 ¼ tsps of garlic powder (divided)
• ½ c of zucchini (shredded)
• ¼ c parsley leaves (fresh)
• 1 ¼ tsps of ground black pepper (divided)
• ¼ tsp of salt
• 2 tbsps of water
• 1 tsp of ground cumin
• 1 tsp of fresh chives plus 2 tbsps more (chopped and divided)
• 1 can of chickpeas (rinsed)

How you make it:

  1. In a small bowl, combine pepper, tahini (2 tbsps), onion powder (1/2 tsp), miso (1 tsp), lemon juice, and garlic powder (1/4 tsp). Whisk the ingredients together in some water until you reach a smooth consistency. Add in a teaspoon of chives and set aside.
  2. Get your food processor and with it, blend salt, chickpeas, remaining tahini, cumin, remaining miso, onion powder (3/4 tsp), pepper (1 tsp), and garlic powder (1 tsp). Pulse it, then scrape off the mixture that stuck to the sides. Repeat until you reach a coarse, thick batter that can hold together. Fold in the remaining chives and parsley until the herbs are incorporated into the mix evenly and chopped finely. Transfer the mixture into a mixing bowl.
  3. Get clean paper towels and wrap the zucchini in them. Squeeze out the excess moisture from them.
  4. Fold in the oats and the drained zucchini into the chickpea batter. Use your hands to mash and press everything together. Make 4 patties.
  5. Get your non-stick pan or skillet and place it over medium heat. Cook the patties in some olive oil until they are crisp and golden brown.
  6. Toast the buns or pitas and assemble with the ranch-tahini sauce, slices of tomato, and arugula.

*** Each serving has 15 g of fat, 373 calories, 13 g of protein, 49 g of carbohydrates, 531 mg of sodium, 9 g of fiber, and 0 calories.

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