cup Low-fat (1%%) cottage cheese
Two lightly beaten egg
2 tablespoons Finely snipped parsley
1 teaspoon Cumin
1 teaspoon Ground coriander
3/4 teaspoon Chili powder
1/4 teaspoon Sesame oil
1 cup Cooked or canned chickpeas,
Rinsed and drained
1/2 cup Toasted wheat germ
1 lrg Tomato, chopped
2 Scallions, chopped
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.