| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | 1 | Servings | ||
INGREDIENTS
| 1 | 19-ounce chick-peas | |
| rinsed well and patted | ||
| dry | ||
| 1 | Garlic clove, chopped | |
| 1/2 | t | Ground cumin |
| 1 | t | Salt |
| 1/4 | c | Thinly sliced scallion |
| 4 | T | Chopped fresh coriander |
| 2 | t | Sesame seeds |
| All-purpose flour for | ||
| dredging the patties | ||
| 2 | T | Vegetable oil |
| 2 | Pita loaves, warmed halved | |
| crosswise and opened | ||
| into | ||
| pockets | ||
| 4 | Tomato | |
| 1/4 | c | Plain yogurt |
INSTRUCTIONS
1998 Can be prepared in 45 minutes or less. In a food processor purée 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 sauté 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. Makes 4 sandwiches, serving 2 as a main course. Gourmet June 1992 Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 05,
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