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8 servings (serving size: 2 pita halves)


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1 1/2 cups dried chickpeas (garbanzo beans; about 12 ounces)
2 cups chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
5 garlic cloves, peeled
1 onion, quartered
1 leek, trimmed and cut into 3 pieces
6 tablespoons olive oil, divided
8 (6-inch) pitas, cut in half


Sort and wash chickpeas; place in a large bowl. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.

Combine chickpeas, cilantro, and next 8 ingredients (cilantro though leek) in a food processor; process until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty.

Heat 2 tablespoons oil in a large nonstick skillet. Add 5 patties; cook 3 minutes on each side or until golden. Repeat procedure twice with remaining oil and patties.

Spread 1 tablespoon Yogurt-Tahini Dip in each pita half; fill with 1 patty.

Created date

October 2003

Nutritional Information

Calories 430
Caloriesfromfat 29 %
Fat 13.9 g
Satfat 1.8 g
Monofat 8.3 g
Polyfat 2.5 g
Protein 14.6 g
Carbohydrate 63.3 g
Fiber 5.3 g
Cholesterol 0.0 mg
Iron 5.7 mg
Sodium 398 mg
Calcium 140 mg