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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: July 2004
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 904 mg
- Protein 15 g
- Calories 391.0
- Total fat 12 g
- Cholesterol 64 mg
- Saturated fat 2 g
- Total carbohydrate 59 g
- Iron 27.0
- Folate 57.0
- Calcium 11.0
- Vitamin A 89.0
- Vitamin C 17.0