These are similar to falafels but are not deep-fried. You can refrigerate them for up to 8 hours before cooking.
- Portion size 4 servings
- Credits : © CanadianLiving.com
Ingredients
Method
In saucepan, bring stock to boil. Remove from heat and stir in couscous, basil and lemon rind; cover and let stand for 5 minutes. Fluff with fork.
In food processor, chop chickpeas finely. Pulse in couscous mixture, onions, egg, water, garlic, salt and pepper. Shape into four 1/2-inch (1 cm) thick patties. (Can be wrapped in plastic wrap and refrigerated in airtight container for up to 8 hours or frozen for up to 2 weeks.) In nonstick skillet, heat oil over medium-high heat; cook patties, turning once, for 8 to 10 minutes or until golden.
Cut each pita bread in half and open to form pouch; spread inside with sour cream. Fill each with patty, lettuce, cucumbers and radishes.
Nutritional facts <b>Per serving:</b> about
- Sodium 723 mg
- Protein 17 g
- Calories 372.0
- Total fat 7 g
- Cholesterol 58 mg
- Saturated fat 2 g
- Total carbohydrate 62 g
%RDI
- Iron 17.0
- Folate 38.0
- Calcium 13.0
- Vitamin A 5.0
- Vitamin C 13.0
