Veggie Chickpea Pitas with Tahini Sauce

Serves 8

2 19-ounce can chickpeas, rinsed     

5 scallions, trimmed and rough chopped

1 egg

3 1/2 tablespoons all-purpose flour

Pinch of cayenne pepper

2 tablespoons chopped fresh oregano

1/4 cup parsley

1 teaspoon ground cumin

3/4 teaspoon salt

3-4 tablespoons extra-virgin olive oil

4 6-1/2-inch whole-wheat pitas, halved and warmed or wraps

Tahini Sauce

1 cup low-fat plain yogurt

1/3 cup tahini

3 tablespoon lemon juice

1/4 cup chopped flat-leaf parsley

1/2 teaspoon salt or more to taste

Garnish: shredded carrots, red peppers, cucumber, red onion, olives, spinach, tomatoes, or shredded raw beets

1. To prepare burgers: Place chickpeas, scallions, egg, flour, cayenne, oregano, parsley, cumin and  salt in a food processor. 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 8 patties.

2. Heat oil in a large nonstick skillet (non-telphon please) or cast iron pan over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more.

To prepare sauce and serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the pitas and serve with the sauce. Garnish with your favorite vegetables.

Per serving: 738 calories; 22 g fat (3 g sat); 48 mg cholesterol; 106.1 g carbohydrates; 33.4 g protein; 26 g fiber; 379 mg sodium; 990 Potassium