For the sauce: In the bowl of a food processor add tahini, garlic, salt, chopped parsley and lemon juice. Pulse until smooth then, with the motor running, add water to preferred consistency. Scrape into serving bowl and set aside.

In a large bowl, mash together the chickpeas and quinoa until combined. Stir in the onion, garlic, chopped herbs, salt and pepper. Taste for seasoning before adding egg. Stir in beaten egg and form into 8 thin patties.

Heat oil in large skillet over medium heat and, when hot, add burgers. Cook until golden brown—about 6 minutes on each side.

To serve, top each burger with tahini sauce, sliced tomato, sliced avocado and sprouts. Slide dressed burgers into pita pockets and enjoy!