Pack the cucumber-yogurt dressing in a separate container to serve with the sandwiches. The dressing is my favorite part of this recipe and I pile it on. You can substitute fresh baby spinach for the arugula, if you want to. Marc doesn't like me to make vegetarian meals because they aren't filling enough, but this is an exception.
Ingredients
- 1/4 cup minced red onion
- 1 tablespoon Dijon mustard
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (1-ounce) slice whole wheat bread, torn into pieces
- 1 large egg
- 1 large egg white
- 1 1/2 tablespoons olive oil
- 2 (6-inch) whole wheat pitas, split
- 1 cup arugula
- 1/2 cup Cucumber-Yogurt Dressing
Preparation
Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.
CUCUMBER-YOGURT DRESSING
This makes more than you need for the pita recipe, but it keeps for a couple of days in the refrigerator. It's tasty drizzled over sliced tomatoes, or pack it in your lunch later in the week as a dip for carrot sticks.
Ingredients
- 1 cup plain fat-free yogurt
- 1/2 cup diced seedless cucumber
- 1/4 cup minced red onion
- 1 teaspoon fresh lemon juice
Preparation
Combine all ingredients in a small bowl. Cover and chill.
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