|Canned garbanzo beans||30 Ounce, rinsed and drained (Or Chickpeas, 2 Cans, 15 Ounce Each)|
|Grated onions||1⁄2 Cup (8 tbs)|
|Snipped fresh parsley||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1 Teaspoon|
|Ground black pepper||1⁄3 Teaspoon|
|Ground red pepper||1 Dash|
|Whole wheat pita breads||3 Large, heated and halved|
|Shredded leaf lettuce||2 Cup (32 tbs)|
|Hummus||4⁄5 Cup (12.8 tbs)|
In a blender or food processor, combine the chick-peas, onions, parsley, egg white, garlic, cumin, salt, black pepper and red pepper.
Pulse blend or process until the mixture resembles coarse cornmeal.
Cover and refrigerate for 30 minutes.
Shape the mixture into small patties, about 2" wide and 1/2" thick.
Spray an unheated large skillet with no-stick spray.
Heat the skillet over medium heat.
Add the patties and cook about 3 minutes on each side or until crispy and golden.
To serve, open the pocket of each pita half.
Line each pocket with some of the lettuce, then place two or three patties in each.
Top each with 2 tablespoons of hummus.
If desired, serve with tomato slices.