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Ingredients
2 (15-ounce) cans chick-peas (garbanzo beans), rinsed and drained
1/2 cup grated onions
1/2 cup snipped fresh parsley
1 egg white
1 clove garlic, minced
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Dash of ground red pepper
3 large whole-wheat pita breads, heated and halved
3/4 cup Hummus (see next page)
Tomato slices (optional)
Cucumbers, peeled, cubed
Directions
In a blender or food processor, combine the chick-peas, onions, parsley, egg white, garlic, cumin, salt, black pepper and red pepper. Pulse blend or process until the mixture resembles coarse cornmeal. Cover and refrigerate for 30 minutes. Shape the mixture into small patties, about 2 inches wide and 1/2 inch thick. Set aside. Spray an unheated large skillet with no-stick spray. Heat the skillet over medium heat. Add the patties and cook about 3 minutes on each side or until crispy and golden. To serve, open the pocket of each pita half. Line each pocket with cucumbers and tomatoes then place two or three patties in each. Top each with 2 tablespoons of hummus.
