Categories: Vegetarian

Ingredients

• 1 19 oz can chickpeas, rinsed
• 4 scallions, trimmed and sliced
• 1 large egg
• 2 tbsp all-purpose flour
• 1 tbsp choppped fresh oregano
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp extra-virgin olive oil
• 2 6 1/2 inch whole-wheat pitas, halved
• Tahini sauce:
• 1/2 cup low-fat plain yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/3 cup chopped flat-leaf parsley
• 1/4 tsp salt

Directions

1. Place chickpeas, scallions, egg, flour, oregano, cumin and salt in a food processer. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed (the mixture will be moist). Form into 4 patties.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4-5 minutes. Carefully flip and cook until golden brown, 2-4 minutes more.

3. To prepare sauce and serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and salt in a medium bowl. Warm pitas, if desired. Divide the patties among the pita halves and serve with the sauce.

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