Ingredients
- 1 (15 oz.) can chickpeas, drained and rinsed
- ½ cup diced white onions
- 1 Tbsp. lemon juice
- 1 Tbsp. chopped fresh parsley
- ½ tsp. lemon zest
- 2 tsp. cumin
- ¼ tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. vegetable oil
- 2 whole-wheat pita pockets
- 1 cup alfalfa sprouts
- 1 cup diced cucumber
- 1 plum tomato, sliced
Tip: Screenshot this list for easy reference while shopping
Instructions
- Place chickpeas and onions into the bowl of a food processor and pulse until mixture resembles coarse bread crumbs (5-10 seconds).
- Add lemon juice, parsley, zest, cumin, salt, and pepper. Pulse mixture until it starts to clump together in the bowl, but before it reaches a full puree (10-15 seconds).
- Form the mixture into four patties. Heat a non-stick skillet over medium heat and cook, turning once, until patties are golden and crispy on both sides (4-5 minutes per side).
- Serve inside a whole wheat pita half topped with alfalfa sprouts, diced cucumber, and sliced tomato.