Chickpea Burger
The Figs Table, by Todd English & Sally Sampson - makes 6

Here's something different and delicious for dinner. Best part? It's superfast.
Unless you've cooked your own chickpeas, canned is what you use here. "toasted bread crumbs".... is that something you can buy at the store? I just tossed some panko onto a baking sheet and into a 350° oven until golden.
BTW, I've sworn off pita bread for good. Even when I think I've found the softest, freshest package; the pitas have zero flavor and they always fall apart no matter how carefully I've packed them. Pitas are a pain in the ass to make; so now I buy naan instead. You can warm and soften them in the oven, and they taste good.
3 cups cooked chickpeas, drained
3 tablespoons tahini or creamy peanut butter
1 tablespoon chopped fresh rosemary
3 large eggs
2 scallions, chopped
 2 tablespoons chopped fresh cilantro
1/2 small red onion, chopped
1-1/2 cups toasted bread crumbs
1 tablespoon olive oil
1 Place the chickpeas, tahini, rosemary, eggs, and scallions in a food processor fitted with a steel blade and process until completely mixed. Transfer to a large mixing bowl and add the cilantro, onion, and bread crumbs. Form into 6 patties.

2 Place a large skillet over medium-high heat and, when it is hot, add the oil. Add the patties and cook until they are well browned, about 4 to 5 minutes on each side.
3 Serve immediately on a toasted bun or wrapped inside a naan bread. The authors recommend topping burger with a tomato-avocado salsa; but mayonnaise is good too