Chick Pea Patties In Pita Pockets
|Sesame seeds||1 Tablespoon|
|Chickpeas||1 1⁄2 Cup (24 tbs), cooked and drained|
|Ground cumin||1 Teaspoon|
|Ground coriander||1 Teaspoon|
|Garlic||2 Clove (10 gm), halved|
|Cayenne pepper||1⁄8 Teaspoon|
|Peanut oil||2 Teaspoon|
|Lemon juice||3 Tablespoon|
|Non-stick cooking spray||2 Tablespoon|
|Low fat plain yogurt||3⁄4 Cup (12 tbs)|
|Olive oil||1 Tablespoon|
|Boston lettuce head||1 Medium, roughly torn|
|Ripe tomatoes||3 Medium, cored and cubed|
|Whole wheat pita pockets||4|
Preheat the oven to 325°F.
Bake the sesame seeds in a pie pan, uncovered, shaking often, until the seeds are golden about 10 minutes.
In an electric blender or food processor, blend the chick peas, cumin, coriander, garlic, cayenne pepper, peanut oil, and 2 tablespoons of the lemon juice for 30 seconds or until smooth; if the mixture is dry, add a little water.
Shape into 8 patties.
Coat a heavy 10 inch skillet with the cooking spray; heat over moderate heat for 30 seconds, add the patties, and brown for 4 minutes on each side.
Meanwhile, in a large bowl, whisk together the yogurt, olive oil, sesame seeds, and remaining lemon juice.
Measure and set aside 1/4 cup.
Add the lettuce and tomatoes to the remaining yogurt dressing and toss well to mix.