Carrot-Sesame Burgers

serves 4-6

3 large carrots
1 can of chickpeas, rinsed and drained
1 small onion, roughly chopped
3 tbsp. tahini (sesame seed paste)
2 garlic cloves, chopped
2 tsp. cumin
¼ cup cilantro
1  omega 3 egg
3 tbsp. whole wheat bread crumbs
½ lemon, juiced
3 tbsp. sesame seeds
3- 4 whole-wheat pitas, halved
Sliced cucumber
1/3 cup plain yogurt
2 tbsp. major grey chutney
3 dill sprigs, chopped
PAM
2 tbsp. canola oil
Salt and pepper

In a food processor shred carrots; remove half of the carrots and place them in a medium bowl. To the food processor add chickpeas, onion, tahini, garlic, cumin, cilantro, and egg; Grind to a paste. Spray a small skillet with PAM and heat over medium- high. Add reserved carrots and cook until fragrant and softened. Return to bowl; mix in chickpea paste, lemon, sesame seeds, and breadcrumbs, season to taste with salt and pepper. Form into patties. Heat canola oil in large skillet over medium- high heat. Add patties, and fry until both sides are brown.  While burgers are cooking, stir together dill, chutney, and yogurt. Serve patties inside pita with sliced cucumber and yogurt sauce.

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