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