Yield
4 servings (serving size: 1 filled pita half)
Randy Mayor

How to Make It

Step 1

Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).

Step 2

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.

Step 3

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.

Step 4

Note: Nutritional analysis includes Cucumber-Yogurt Dressing.

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