Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0
Recipe by Cooking Light October 2000

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Recipe Summary

Yield:
8 servings (serving size: 2 pita halves)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

430 calories; calories from fat 29%; fat 13.9g; saturated fat 1.8g; mono fat 8.3g; poly fat 2.5g; protein 14.6g; carbohydrates 63.3g; fiber 5.3g; iron 5.7mg; sodium 398mg; calcium 140mg.
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