Recipe By: “July/August 1993 issue of Eating Well magazine”
Serving Size : 4
4 teaspoons sesame seeds
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons vegetable oil
4 scallions, chopped
3 cloves garlic, minced
1 can chickpeas, drained and rinsed
1 cup rice, cooked
⅔ cup wheat germ
3 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon black pepper
tomatoes, to taste
4 pita bread rounds
yogurt, for garnish
spinach, for garnish
- Cook the sesame seeds in a dry pan until golden. Add coriander and cumin and cook until fragrant (30 sec.). Set aside to cool, then grind or bash in a mortar and pestle.
- Add oil to pan and saute the garlic and scallions until tender.
- Mash the chickpeas well, then stir in the rice and ⅓ cup wheat germ, lemon juice, salt, pepper, sesame seeds, and garlic/scallions.
- Shape into 4 ¾” thick patties. Dredge in remaining ⅓ cup wheat germ, pressing firmly onto the patties.
- Grill or broil patties and tomato on a lightly oiled rack until browned and heated through.
- Tuck the patties into pitas; garnish with yogurt and spinach.
Note: If you aren’t averse to garlic, use garlic pita bread. Also, I can highly recommend Paul Newman’s Ranch Dressing as well as salad to put into the pitas.