CHICKPEA BURGERS
Serves 4.
From "EatingWell Fast & Flavorful Meatless Meals," by Jessie Price.
• 2 tbsp. sesame seeds
• 1 tbsp. ground coriander
• 1 tbsp. ground cumin
• 2 tsp. canola oil
• 4 green onions, chopped
• 3 garlic cloves, minced
• 1 (15-oz.) can chickpeas, rinsed
• 1 c. cooked brown rice
• 2/3 c. wheat germ, divided
• 3 tbsp. lemon juice
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 (6-in.) whole-wheat pita breads, warmed
• 8 slices tomato
• 1 c. baby spinach
• 4 tbsp. nonfat plain yogurt
Directions
Heat a small skillet over low heat. Add sesame seeds and toast them, stirring, until golden brown, 2 to 4 minutes. Add coriander and cumin; cook, stirring, until fragrant, 10 to 20 seconds more. Transfer to a plate and let cool. Grind with a mortar and pestle or in a spice mill or clean coffee grinder; set aside.
Add oil to pan and heat over medium heat. Add green onions and garlic; cook, stirring, until softened, about 2 minutes. Set aside.
If using oven, position rack in upper third of oven; preheat broiler (or grill to medium-high, if using).
Coarsely mash chickpeas in a medium bowl with a potato masher. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, reserved spice mixture and green onion mixture; mix well. Shape mixture into four 3/4-inch-thick patties.
Place remaining 1/3 cup wheat germ in shallow dish and dredge patties, pressing wheat germ onto them firmly. If broiling, place patties on a lightly oiled rack set on a baking sheet. (If grilling, oil grill rack.)
Broil or grill patties until browned and heated through, about 3 minutes per side. Tuck burgers into pitas with tomato slices, spinach and yogurt.