Chickpea & Dill Pitas

Ingredients

1 c. plain yogurt

2 garlic cloves, peeled and minced

½ tsp. curry powder

¼ tsp. cayenne

1-15 oz. can chickpeas, well-drained and rinsed

1/3 c. fresh dill, finely chopped

½ c. shallots, finely chopped

2 tbsp. plain dry bread crumbs

2 tbsp. lemon juice, freshly squeezed

2 tbsp. tahini

½ tsp. salt

¼ tsp. black pepper, freshly ground

¼ tsp. ground cumin

Vegetable oil

6 pita pockets

Directions

Lightly mash half of the chickpeas in a medium bowl. Add the dill, shallots, bread crumbs, and lemon juice and mix well. In a food processor, combine remaining chickpeas, tahini, salt, pepper and cumin, until smooth. Add to the mashed chickpeas, mix well, and form into six to eight patties.

Oil a 12-inch skillet over medium heat and cook the burgers until very crispy and dark golden on both sides, about six minutes. Don’t flip them too often. Drain on paper towels or brown paper bags on a wire rack.

For yogurt sauce, combine yogurt, garlic, curry powder and cayenne. Stir until blended thoroughly.

Stuff the patties into pita pockets. Drizzle with yogurt sauce. Serves 3.