Fried Chick-Pea Sandwiches with Coriander Yogurt

Name: Fried Chick-Pea Sandwiches with Coriander Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: a 19-ounce can chick-peas, rinsed well and patted dry; 1 large garlic clove, chopped; 1/2 teaspoon ground cumin; 1 teaspoon salt; 1/4 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 of tomato; 1/4 cup plain yogurt

Servings: persons

a 19-ounce can chick-peas, rinsed well and patted dry
1 large garlic clove, chopped
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 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 of tomato
1/4 cup plain yogurt

1
In a food processor puree the chick-peas with the garlic, the cumin, the salt, and pepper to taste until the mixture is smooth.
2
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.
3
Dredge the patties in the flour and freeze them on a wax paper-lined plate for 10 minutes.
4
In a heavy skillet heat the oil over moderartely high heat until it is hot but not smoking and in it saute the patties, turning them carefully with a spatula, for 3 minutes on each side, or until they are golden brown.
5
(The patties will be very soft.)
6
Transfer each patty to a pita pocket and insert a tomato slice in each pocket.
7
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.

134

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: a 19-ounce can chick-peas, rinsed well and patted dry, 1 large garlic clove, chopped, 1/2 teaspoon ground cumin, 1 teaspoon salt, and more.

Yes, Fried Chick-Pea Sandwiches with Coriander Yogurt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!