Fried chick-pea sandwiches with coriander yogurt

1 Servings

Ingredients

Quantity Ingredient
1 can (19-ounce) chick-peas; rinsed well and patted dry
1 large Garlic clove; chopped
½ teaspoon Ground cumin
1 teaspoon Salt
¼ cup Thinly sliced scallion
4 tablespoons Chopped fresh coriander
2 teaspoons Sesame seeds
All-purpose flour for dredging the patties
2 tablespoons Vegetable oil
2 Pita loaves; warmed, halved crosswise, and opened into pockets
4 slices Tomato
¼ cup Plain yogurt

Directions

Can be prepared in 45 minutes or less.

In a food processor purée the chick-peas 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 ½-inch-thick patties. Dredge the patties in the flour and freeze them on a wax paper-lined 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 recipelu-digest by Sandy <sandysno@...> on Mar 05, 1998

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