Instructions

1. Place garlic, parsley, cilantro, and scallions in the bowl of a food processor and process until mixture is finely chopped.
2. Add all other ingredients and process, scraping down sides as necessary, until all ingredients are blended, but do not over process into a paste. You want the mixture to have a bit of texture left, but be able to stick together easily. If mixture is too dry, add the reserved liquid from the chickpeas, one tablespoon at a time, pulsing to incorporate the liquid.
3. Transfer the mixture into a bowl and refrigerate for 30 minutes.
4. Form into patties and reserve on a plate. Heat a nonstick skillet over medium-high heat for a few minutes until pan is hot. Place patties in pan and cook for 5 minutes. Flip patties and cook 5 minutes on the other side. Remove from pan. Patties should be nicely browned and crisp on each side but not burned.
5. For Tahini Sauce, combine all ingredients in a bowl and stir until smooth.
6. Serve burgers simply topped with a little Tahini Sauce, atop a green salad, or fixed up as a burger on a bun with lettuce, tomato, pickle slices and Tahini Sauce.
   
   Chef's Note: Veggie burgers can be served immediately or refrigerated for up to a week. Simply reheat them in a pan, a toaster or a microwave before serving.