Directions:
- Sort and wash chickpeas; place in a large bowl. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
- Combine chickpeas, cilantro, and next 8 ingredients (cilantro though leek) in a food processor; process until mixture resembles coarse meal. Divide chickpea mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty.
- Heat 2 tablespoons oil in a large nonstick skillet. Add 5 patties; cook 3 minutes on each side or until golden. Repeat procedure twice with remaining oil and patties.
- Spread 1 tablespoon Yogurt-Tahini Dip in each pita half; fill with 1 patty.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.38 Kcal (1433 kJ) | ||
| Calories from fat | 112.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.45g | 19% | |
|---|---|---|---|
| Sodium | 410.89mg | 17% | |
| Potassium | 294.64mg | 6% | |
| Total Carbs | 47.51g | 16% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 3.85g | 15% | |
| Protein | 9.82g | 20% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 3.2mg | 18% | |
| Calcium | 79.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 286.97 Kcal (1201 kJ) | ||
| Calories from fat | 93.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.43g | 19% | |
|---|---|---|---|
| Sodium | 344.39mg | 17% | |
| Potassium | 246.96mg | 6% | |
| Total Carbs | 39.82g | 16% | |
| Sugars | 2.98g | 14% | |
| Dietary Fiber | 3.23g | 15% | |
| Protein | 8.23g | 20% | |
| Vitamin C | 3.5mg | 7% | |
| Iron | 2.7mg | 18% | |
| Calcium | 66.7mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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