Recipe - Fried Chick-Pea Sandwiches With Coriander Yogurt

1 cn (19ounce) chickpeas;
rinsed well and patted dry
1 lg Garlic clove; chopped
One half teaspoon Ground cumin
1 teaspoon Salt
One fourth cup Thinly cut or sliced up scallion
4 tablespoon Chopped fresh coriander
2 teaspoon Sesame seeds
Allpurpose flour for
dredging the patties
2 tablespoon Vegetable oil
2 Pita loaves; warmed, halved
crosswise, and opened into
pockets
4 sl Tomato
One fourth cup Plain yogurt

Can be prepared in 45 minutes or less.

In a food processor purée the chickpeas with the garlic, the cumin, the
salt, and pepper to taste until the mixture is smooth. Transfer the mixture
to a bowl, stir in the scallion, 3 tablespoons of the coriander, and the
sesame seeds, and form the mixture into four 1/2inchthick patties. Dredge
the patties in the flour and freeze them on a wax paperlined plate for 10
minutes. In a heavy skillet heat the oil over moderartely high heat until
it is hot but not smoking and in it sauté the patties, turning them
carefully with a spatula, for 3 minutes on each side, or until they are
golden brown. (The patties will be very soft.) Transfer each patty to a
pita pocket and insert a tomato slice in each pocket. In a small bowl stir
together the yogurt, the remaining 1 tablespoon coriander, and salt and
pepper to taste and divide the sauce among the sandwiches.

Makes 4 sandwiches, serving 2 as a main course.

Gourmet June 1992

Posted to recipeludigest by Sandy sandysno@pctech.net on Mar 05, 1998