1/3 c Low-fat (1%) cottage cheese
1/4 c Fat-free egg substitute or
Two lightly beaten egg
Whites
2 tb Finely snipped parsley
1 ts Cumin
1 ts Ground coriander
2 Cloves garlic, minced
3/4 ts Chili powder
1/4 ts Sesame oil
1 c Cooked or canned chickpeas,
Rinsed and drained
1/2 c Toasted wheat germ
4 Whole wheat pita bread
Pockets
1 lg Tomato, chopped
2 Scallions, chopped
Alfalfa sprouts
Nonfat plain yogurt
In a blender or food processor, process the cottage
cheese, egg substitute or egg whites, parsley, cumin,
coriander, garlic, chili powder and sesame oil on
medium speed until smooth. Add the chickpeas and
process on low speed until smooth. Stir in the wheat
germ. Coat a medium skillet with nonstick spray. Heat
the skillet over medium heat. Form the bean mixture
into four burgers and add the burgers to the skillet.
Cook until the burgers and golden and cooked through,
about 6 minutes on each side. Serve in the pita
pockets with the tomatoes, scallions and sprouts. Top
each with a dollop of the yogurt.
