To make creamy harissa sauce, combine ½ cup sour cream with 2 tablespoons freshly squeezed lemon juice and 2 tablespoons harissa. Whisk until combined and refrigerate until needed. (Can be done ahead.)
Preheat grill or grill pan.
Grill burgers according to package directions until warmed through, about 3 to 4 minutes per side.
Meanwhile, cut pitas in half and toast lightly.
To create sandwiches, cut each chickpea burger in half.
Layer several tablespoons of sauce, 3-4 slices of cucumber and half a patty in each pita half. Repeat with remaining patties.
Serve warm.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/07/01/grilled-mediterranean-chickpea-burgers-with-creamy-harissa/