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|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||1⁄4 Teaspoon|
|Ground red pepper||1 Dash|
|Whole wheat pita breads||3 Large, heated and halved|
|Shredded leaf lettuce||2 Cup (32 tbs)|
|Hummus||3⁄4 Cup (12 tbs)|
Calories 249 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.14 g0.72%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 768.5 mg32%
Total Carbohydrates 53 g17.7%
Dietary Fiber 8.2 g33%
Sugars 2.6 g
Protein 12 g23.4%
Vitamin A 27.5% Vitamin C 17.3%
Calcium 4.5% Iron 15.5%
*Based on a 2000 Calorie diet
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.