 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 1/2 cups dried chickpeas (garbanzo beans; about 12 ounces) |
2 cups chopped fresh cilantro |
1 teaspoon ground cumin |
1 teaspoon ground allspice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 teaspoon ground red pepper |
5 garlic cloves, peeled |
1 onion, quartered |
1 leek, trimmed and cut into 3 pieces |
6 tablespoons olive oil, divided |
yogurt-tahini dip |
8 (6-inch) pitas, cut in half |
Directions:
1. Sort and wash chickpeas; place in a large bowl. Cover with water to 2 inches above beans. Cover; let stand 8 hours. Drain.
2. 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.
3. 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.
4. Spread 1 tablespoon Yogurt-Tahini Dip in each pita half; fill with 1 patty.
|
|