Fried Chick-Pea Sandwiches with Coriander Yogurt
Ingredients
- a 19-ounce can chick-peas, rinsed well and patted dry ⓘ
- 1 large garlic clove, chopped ⓘ
- 1/2 teaspoon ground cumin ⓘ
- 1 teaspoon salt ⓘ
- 1/4 cup thinly sliced scallion ⓘ
- 4 tablespoons chopped fresh coriander
- 2 teaspoons sesame seeds
- all-purpose flour for dredging the patties ⓘ
- 2 tablespoons vegetable oil ⓘ
- 2 pita loaves, warmed, halved crosswise, and opened into pockets ⓘ
- 4 slices of tomato ⓘ
- 1/4 cup plain yogurt ⓘ
Instructions
- In a food processor puree the chick-peas with the garlic, the cumin, the salt, and pepper to taste until the mixture is smooth.
- Transfer the mixture to a bowl, stir in the scallion, 3 tablespoons of the coriander, and the sesame seeds, and form the mixture into four 1/2-inch-thick patties.
- Dredge the patties in the flour and freeze them on a wax paper-lined plate for 10 minutes.
- In a heavy skillet heat the oil over moderartely high heat until it is hot but not smoking and in it saute the patties, turning them carefully with a spatula, for 3 minutes on each side, or until they are golden brown.
- (The patties will be very soft.)
- Transfer each patty to a pita pocket and insert a tomato slice in each pocket.
- In a small bowl stir together the yogurt, the remaining 1 tablespoon coriander, and salt and pepper to taste and divide the sauce among the sandwiches.
Nutrition & Diet Analysis (per serving)
635
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).