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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Ingredients:
1 cup plain yogurt |
1 small clove garlic, finely chopped |
salt |
2 15-oz. cans chickpeas, rinsed and drained |
1/2 cup plus 2 tbsp. all-purpose flour |
1 teaspoon cumin |
1 large egg |
1/2 small red onion, coarsely chopped |
1/4 cup olive oil |
6 pita breads, split |
1 cup cherry tomatoes, halved |
1 small head romaine lettuce |
Directions:
1. Combine yogurt and garlic in a bowl and season with salt. Refrigerate until ready to serve.
2. In a food processor, combine chickpeas, 1/2 cup flour, cumin, egg and 1/2 tsp. salt and process until almost smooth. Add onion and pulse just to combine. Place remaining 2 Tbsp. flour on a plate. Form chickpea mixture into 12 1/2-inch-thick patties. Dredge each patty in flour.
3. Warm olive oil in a large skillet over medium heat. Add patties and cook until golden, turning once, about 8 minutes total (work in batches if skillet won't fit all patties). Slide patties into pitas, add tomatoes and lettuce, top with reserved yogurt sauce and serve.
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