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1
In large pot, combine chickpeas, bay leaf, kombu and 8 cups water.
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2
Cover and bring to a boil over high heat.
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3
Reduce heat to medium and cook, uncovered, 25 minutes.
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4
Remove from heat.
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5
Let stand, covered, in water overnight.
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6
In shallow bowl, combine tomatoes in boiling water to cover.
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7
Let stand until softened, 20 minutes.
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8
Drain, chop coarsely and set aside.
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9
Drain soaked chickpeas, removing bay leaf and kombu (you can save kombu to use in soup, stew or other vegetable dish).
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10
Transfer chickpeas to food processor.
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11
Add 2 tablespoons oil, 1 teaspoon salt and black pepper and pulse until finely ground.
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12
Add reserved tomatoes, parsley, mint, tamari and lime peel and pulse briefly to combine.
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13
With rubber spatula, scrape mixture into large bowl and set aside.
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14
In large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
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15
Add onion and cook, stirring often, until softened, about 6 minutes.
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16
Reduce heat to medium-low.
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17
Stir in cumin, remaining 1/2 teaspoon salt, garlic and jalapeno and cook, stirring often, 5 minutes.
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18
Add onion mixture to chickpea mixture.
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19
Gradually stir in flour until well combined.
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20
Using 1/2 cup for each and packing firmly, form mixture into 9 round patties.
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21
Prepare a hot charcoal fire or preheat gas grill to high.
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22
Place burgers on grill rack, brush with oil and cook until golden brown, 4 to 5 minutes per side.
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23
To serve, stuff each pita with shredded lettuce and a burger, then drizzle with Lime-Tahini Sauce.
