Home-made chickpea burgers!

LJ and I made chickpea burgers! The recipe is below the pics if you fancy having a bash at them.
They were fun to make (blenders For The Win!) and they tasted delish.
My other current veggie fave is braaied (sp?) mushroom burgers. So cheap. So scrum! 

1 15-ounce can chickpeas (or 1 1/2 cups cooked), drained and rinsed

1 yellow onion, finely chopped

3 cloves garlic, minced

1/4 cup chopped fresh parsley

2 tablespoons tahini (We didn't know what that was so we used Mayo instead.)

1 1/2 to 2 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (Gave that a skip.)

1 teaspoon lemon juice

1 teaspoon baking powder (Thought I had in cupboard but didn't – oops.)

1 cup plain bread crumbs (We pulverized a few slices of fresh bread but decided stale bread would probz work better.)

4 buns or pita pockets

Instructions

1. Heat the oven to 400 degrees.

2. Pulse the chickpeas in a food processor until thick and pasty. (You may mash them by hand, but it is a little more labor- intensive and time- consuming.) Transfer to a medium- size bowl.

3. To the bowl, add the onion, garlic, parsley, tahini, cumin, coriander, salt, black pepper, cayenne pepper, lemon juice, and baking powder. Slowly add the bread crumbs until the mixture holds together. Add more bread crumbs, as needed. Shape into patties.

4. Place on a nonstick cookie sheet and bake for 10–12 minutes, or until golden brown on the bottom. Using a spatula, flip each patty over, and cook for 10–12 minutes more until the other side is golden brown. Remove from the oven. Alternatively, you may fry the patties with a little oil in a pan on the stovetop.

5. While the burgers are cooking, make the tahini sauce, below.

Susan’s note: If your chickpeas seem too dry to form a paste, try adding water by the tablespoon until they become more “sticky.” If your burgers still don’t hold together, try pulsing the mixture a few times in the food processor. (I'm not sure where this recipe is from but I will link Susan properly when I  know. UPDATE: It's from here. x)