Recipe - Garbanzo Burgers

1/3 cup Lowfat (1%) cottage cheese
One fourth cup Fatfree egg substitute or
Two lightly beaten egg
Whites
2 tablespoon Finely snipped parsley
1 teaspoon Cumin
1 teaspoon Ground coriander
2 Cloves garlic, minced
Three fourths teaspoon Chili powder
One fourth teaspoon Sesame oil
1 cup Cooked or canned chickpeas,
Rinsed and drained
One half cup Toasted wheat germ
4 Whole wheat pita bread
Pockets
1 lg Tomato, chopped
2 Scallions, chopped
Alfalfa sprouts
Nonfat plain yogurt

In a blender or food processor, process the cottage cheese, egg substitute
or egg whites, parsley, cumin, coriander, garlic, chili powder and sesame
oil on medium speed until smooth. Add the chickpeas and process on low
speed until smooth. Stir in the wheat germ. Coat a medium skillet with
nonstick spray. Heat the skillet over medium heat. Form the bean mixture
into four burgers and add the burgers to the skillet. Cook until the
burgers and golden and cooked through, about 6 minutes on each side. Serve
in the pita pockets with the tomatoes, scallions and sprouts. Top each with
a dollop of the yogurt.