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Chick Pea Patties In Pita Pockets

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  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.
Set aside.
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.

Recipe Summary

Main Dish

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Chick Pea Patties In Pita Pockets Recipe