CHICKPEA BURGERS

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

• 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

• 1/4 tsp. freshly ground pepper

• 4 (6-in.) whole-wheat pita breads, warmed

• 8 slices tomato

• 1 c. baby spinach

• 4 tbsp. nonfat plain yogurt

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.)