Title: Fried Chick-Pea Sandwiches with Coriander Yogurt
Categories: None
Yield: 1 Servings

1 cn (19-ounce) chick-peas;
-rinsed well and patted dry
1 lg Garlic clove; chopped
1/2 ts Ground cumin
1 ts Salt
1/4 c Thinly sliced scallion
4 tb Chopped fresh coriander
2 ts Sesame seeds
All-purpose flour for
-dredging the patties
2 tb Vegetable oil
2 Pita loaves; warmed, halved
-crosswise, and opened into
-pockets
4 sl Tomato
1/4 c Plain yogurt

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 1/2-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 on Mar 05, 1998