Chickpea Patties in Pitas with Coriander Yogurt
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 391 |
| pro | 15 g |
| total fat | 12 g |
| sat. fat | 2 g |
| carb | 59 g |
| fibre | 10 g |
| chol | 64 mg |
| sodium | 904 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 27 |
| vit A | 89 |
| vit C | 17 |
| folate | 57 |
Legumes such as chickpeas are an essential part of vegetarian dishes. They are versatile, high in fibre and protein and have no cholesterol and little fat. They also provide a nutty taste to these patties.
Ingredients
- 2 cans (19 oz/540 mL each) chickpeas, drained and rinsed
- 2 eggs
- 2 tbsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup fresh bread crumbs
- 3 green onions, thinly sliced
- 2 cloves garlic, minced
- 3 tbsp vegetable oil
- 3 large whole wheat pita breads
- 1-1/2 cups shredded carrots
- 1-1/2 cups thinly sliced cucumbers
- Coriander Yogurt:
- 1/2 cup plain yogurt
- 2 tbsp chopped coriander or mint
Preparation
Coriander Yogurt: In small bowl, mix yogurt with coriander; set aside.
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 (25 mL) of the Coriander Yogurt; stir to combine. Using wet hands, shape into six 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate patties and yogurt for up to 24 hours.)
In large nonstick skillet, heat oil over medium heat; fry patties, turning once, until golden and crisp, about 10 minutes.
Cut each pita in half; stuff each pocket with patty. Spread Coriander Yogurt on patties; top with carrots and cucumber.
Source : Canadian Living Magazine: July 2004
- Keywords : Lunch; Main Course; Vegetarian; Heart-healthy; Middle Eastern; Chickpeas; Yogurt; Carrots; Cucumbers; Pitas;
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