Zucchini Patty Sandwich
15 1/2 ounces chickpeas, drained and rinsed
1 cup plain bread crumbs
1 zucchini, grated
1 small red onion, grated
1 egg, lightly whisked
1 teaspoon coarse salt
1/4 cup extra virgin olive oil
4 whole wheat pita bread, toasted
1 cup lowfat greek yogurt
8 leaves tender lettuce
1 cup fresh mint leaves
1. Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into eight 4-by-1/2-inch patties.
2. Saute patties in oil until golden and crisp, 2 to 3 minutes per side.
3. Halve pitas and stuff with patties, yogurt, lettuce, and mint.
This is a great healthy use of zucchini. Mixing with chickpeas and Greek yogurt makes for a filling meal. I used much less mint then advised (I'm not a huge fan of mint in my savory dishes). I just put a little shredded mint in each patty and it was a nice touch. The leftover pitas held together well in plastic wrap and were still good the next day.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".