Chick Pea Patties In Pita Pockets Recipe
Ingredients
1 tablespoon sesame seeds
1 1/2 cups cooked and drained chick peas
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cloves garlic, halved
1/8 teaspoon cayenne pepper
2 teaspoons peanut oil
3 tablespoons lemon juice
Nonstick cooking spray
3/4 cup plain low fat yogurt
1 tablespoon olive oil
1 medium size head Boston lettuce, roughly torn
3 medium size ripe tomatoes cored and cubed
4 whole wheat pita pockets
Directions
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.
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.
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