| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | cn | Chick peas; drained |
| 4 | Cloves garlic; sliced | |
| 1 | Egg | |
| 1/4 | c | Parsley; snipped |
| 3 | Green onions; chopped | |
| 1/4 | c | Tahini (sesame paste) |
| 1/4 | c | Dry breadcrumbs |
| 1 1/2 | tb | Cumin; ground |
| 1 1/2 | ts | Basil; dried |
| 1 1/2 | ts | Marjoram; dried |
| 1 1/2 | ts | Thyme; dried |
| 1 1/2 | ts | Turmeric |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Salt |
| 1 | tb | Sunflower or canola oil |
| 4 | Whole wheat pitas |
INSTRUCTIONS
* Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts. In a food processor or food mill, combine the chick peas and garlic. Process until smooth. Add egg and process to mix. Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt. Shape mixture into 8 patties each about 1/4 inch thick. In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 - 7 minutes per side or until golden brown. Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above. To serve, cut pitas in halves. Tuck a patty or dollop of the baked mixture into each pita "pocket." Pass bowls of topping to complete sandwiches as desired. Serves 4. From The Gazette, 91/05/01. HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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