| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Vegetarian |
Vegetarian |
4 |
Servings |
INGREDIENTS
| 1/3 |
c |
Low-fat (1%) cottage cheese |
| 1/4 |
c |
Fat-free egg substitute or |
|
|
Two lightly beaten egg |
|
|
Whites |
| 2 |
tb |
Finely snipped parsley |
| 1 |
ts |
Cumin |
| 1 |
ts |
Ground coriander |
| 2 |
|
Cloves garlic, minced |
| 3/4 |
ts |
Chili powder |
| 1/4 |
ts |
Sesame oil |
| 1 |
c |
Cooked or canned chickpeas, |
|
|
Rinsed and drained |
| 1/2 |
c |
Toasted wheat germ |
| 4 |
|
Whole wheat pita bread |
|
|
Pockets |
| 1 |
lg |
Tomato, chopped |
| 2 |
|
Scallions, chopped |
|
|
Alfalfa sprouts |
|
|
Nonfat plain yogurt |
INSTRUCTIONS
In a blender or food processor, process the cottage cheese, egg substitute
or egg whites, parsley, cumin, coriander, garlic, chili powder and sesame
oil on medium speed until smooth. Add the chickpeas and process on low
speed until smooth. Stir in the wheat germ. Coat a medium skillet with
nonstick spray. Heat the skillet over medium heat. Form the bean mixture
into four burgers and add the burgers to the skillet. Cook until the
burgers and golden and cooked through, about 6 minutes on each side. Serve
in the pita pockets with the tomatoes, scallions and sprouts. Top each with
a dollop of the yogurt.
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