Directions:
- Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
- Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
- Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
- Note: Nutritional analysis includes Cucumber-Yogurt Dressing.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 331.06 Kcal (1386 kJ) | ||
| Calories from fat | 166.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.52g | 28% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 755.52mg | 31% | |
| Potassium | 214.05mg | 5% | |
| Total Carbs | 31.15g | 10% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 3.91g | 16% | |
| Protein | 10.55g | 21% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 84mg | 8% | |
| Amount Per 100 g | |||
| Calories | 214.94 Kcal (900 kJ) | ||
| Calories from fat | 108.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.02g | 28% | |
|---|---|---|---|
| Cholesterol | 30.19mg | 16% | |
| Sodium | 490.51mg | 31% | |
| Potassium | 138.97mg | 5% | |
| Total Carbs | 20.23g | 10% | |
| Sugars | 4.01g | 25% | |
| Dietary Fiber | 2.54g | 16% | |
| Protein | 6.85g | 21% | |
| Vitamin C | 1mg | 3% | |
| Iron | 1.6mg | 13% | |
| Calcium | 54.5mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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