Chickpea Patties in Pitas With Cilantro Yogurt |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
A Kary Osmond recipe from CBC Television and Canadian Living. Ingredients:
2 (19 ounce) cans chickpeas, drained and rinsed (check the ounces on the can) |
2 eggs |
2 tablespoons cajun seasoning |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 cup fresh breadcrumb |
3 green onions, thinly sliced |
2 garlic cloves, minced |
3 tablespoons vegetable oil |
3 large whole wheat pita breads |
1 1/2 cups shredded carrots |
1 1/2 cups thinly sliced cucumbers |
1/2 cup plain yogurt |
2 tablespoons chopped fresh cilantro or 2 tablespoons mint |
Directions:
1. Cilantro Yogurt: In small bowl, mix yogurt with cilantro; set aside.
2. In food processor, pulse together chickpeas, eggs, Cajun seasoning, salt and pepper until smooth; transfer to bowl. Add bread crumbs, green onions, garlic and 2 tbsp of the Cilantro Yogurt; stir to combine. Using wet hands, shape into six 1/2-inch thick patties. (Make-ahead: Cover and refrigerate patties and yogurt for up to 24 hours.).
3. In large nonstick skillet, heat oil over medium heat; fry patties, turning once, until golden and crisp, about 10 minutes.
4. Cut each pita in half; stuff each pocket with patty. Spread Cilantro Yogurt on patties; top with carrots and cucumber.
|
|