Chickpea Patties in Pitas with Coriander Yogurt

Ingredients

• 2 cans (19 oz/540 mL each) chickpeas, drained and rinsed
• 2 eggs
• 2 tbsp (30 mL) Cajun seasoning
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/4 cup (60 mL) fresh breadcrumbs
• 3 green onions, thinly sliced
• 2 cloves garlic, minced
• 3 tbsp (45 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 cucumbers

Directions

Coriander Yogurt:

• 1/2 cup (125 mL) plain yogurt
• 2 tbsp (30 mL) 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.

Nutritional Info:
cal 391, pro 15 g, total fat 12 g, sat. fat 2 g, carb 59 g, fiber 10 g, chol 64 mg, sodium 904 mg, calcium 11%, iron 21%, vit A 89%, vit C 17%, folate 57%