Chickpea-Edamame Burgers with Tahini-Dill Sauce (Vegan, GF)

These started out as Edamame falafels, but I didn't feel like fried oil-ness so I made baked chickpea burgers instead. And these turned out so so good! I went to a burger restaurant  in Toronto and being the little veggie that I am, I ordered a chickpea burger. It was horrible and dry and tasteless, so I figured this was my chance to give chickpea burgers another try. I used half chickpeas and half edamame which gave it a nice springy green colour and lighter texture. The dill sauce came about from eating one of the burgers plain with a salad mix that had dill in it, it went so well together and I'm not even usually a dill person. You can eat these with a salad, wrapped in a collard leaf or on a bun of course!

Perched atop salad mountain 

1 1/2 cup cooked chickpeas
1 1/2 cup shelled edamame beans (defrosted and steamed until soft)
1/4 cup water
2 tbsp tahini
1/2 cup quinoa flour (or brown rice flour)
2 tsp coconut aminos (optional)
1 1/2 tsp ground cumin
1 tsp marjoram
1 tsp ground coriander
1 1/2 tsp sea salt
Freshly ground pepper


Tahini-Dill Sauce:
1 tbsp tahini
2 tbsp water
2 tsp lime/lemon juice
Pinch of sea salt to taste
1 tsp dill


Combine chickpeas, edamame, water and tahini in a food processor until smooth (it's ok if the edamame is somewhat still a bit chunky) Transfer to a bowl and stir in spices, aminos, and flour. Form into 7 patties. Bake for 20 minutes in a 350F oven. To make sauce combine ingredients in a small bowl. Makes enough to dress two burgers.