Chickpea Burgers

• 19 ounces Garbanzo Beans, rinsed
• 4 scallions
• 1 organic egg
• 2 tablespoons all purpose flour
• 1 tablespoon oregano, fresh, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon Salt

1. Preparation To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and ¼ teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.)
2. Form into 4 patties. Heat oil in a large skillet over medium-high heat.
3. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes.
4. Carefully flip and cook until golden brown, 2 to 4 minutes more.
5. Meanwhile, combine yogurt, tahini, lemon juice, parsley and ¼ teaspoon salt in a medium bowl.
6. Divide the patties among the pitas and serve with the sauce. To make this in advance, just cover and refrigerate the uncooked burger mixture and tahini sauce for up to 2 days.