Chickpea Patties in Pitas with Coriander Yogurt
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.
Servings: 6
Ingredients:
| 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% |
-
2 cans (19 oz/540 mL each) chickpeas, drained and rinsed
2 eggs
2 tbsp (25 mL) Cajun seasoning
1/2 tsp (25 mL) each salt and pepper
1/4 cup (50 mL) fresh bread crumbs
3 green onions, thinly sliced
2 cloves garlic, minced
3 tbsp (50 mL) vegetable oil
3 large whole wheat pita breads
1-1/2 cups (375 mL) shredded carrots
1-1/2 cups (375 mL) thinly sliced cucumber
Coriander Yogurt:
1/2 cup (125 mL) plain yogurt
2 tbsp (25 mL) chopped fresh 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.
Additional Information
Source
© BalanceTV/Canadian Living: July 2004
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