15-oz. can garbanzo beans, rinsed and drained
1 cup packed chopped fresh spinach
2 scallions (white and light green parts), sliced
1 clove garlic, crushed
¼ cup unbleached all-purpose flour
2 Tbs. tahini
1 Tbs. fresh lemon juice
⅛ tsp. ground cumin
1 to 2 tsp. olive oil
4 pita pockets
8 pepperoncini peppers, drained and sliced, discard stems and seeds
1 large tomato, chopped
½ cucumber, peeled and sliced
- In food processor, combine garbanzo beans, spinach, scallions, garlic and flour. Pulse on/off several times to blend well. Add salt and pepper to taste and process briefly. Shape mixture into 4 patties about 1/2 inch thick.
- In small bowl, mix tahini, lemon juice, 2 tablespoons water, cumin and salt to taste. Set aside.
- In large nonstick skillet, heat 1 teaspoon oil over medium-high heat. Add burgers and cook until browned, about 4 minutes per side, adding a little more oil if necessary.
- Cut pita breads in half. Cut burgers in half and place in pita breads. Spoon pepperoncini, tomatoes and cucumbers over burgers and drizzle with reserved tahini sauce.