Chickpea Fritters with Dill Sauce
Serving Amount: 6 servings (2 patties each)
Prep Time: 15 mins.
|1 1/2 cups plain 2% Greek-style plain yogurt|
|1 Tbsp. chopped fresh dill|
|1 tsp. freshly minced garlic|
|1/4 tsp. salt|
|1/8 tsp. freshly cracked pepper|
|1/2 package (14 oz each) Lightlife® Gimme Lean® Sausage|
|1 Tbsp. extra virgin olive oil|
|1 tsp. ground coriander|
|1 tsp. ground cumin|
|1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed|
|2 Tbsp. tahini (sesame seed butter)|
|2 Tbsp. water|
|1/2 cup chopped yellow onion|
|1/4 cup chopped fresh parsley|
|2 Tbsp. freshly-squeezed lemon juice|
|1/2 cup ground cornmeal|
|1/4 cup extra virgin olive oil|
|1/2 cup thinly sliced cucumbers|
|1/4 cup thinly sliced red onion (optional)|
|12 pita bread pockets|
In medium mixing bowl stir together all yogurt sauce ingredients; set aside.
In 10-inch nonstick skillet place 1 tablespoon of olive oil. Add Gimme Lean® Sausage; cook, stirring frequently, until sausage is browned (3-4 mins.). Add coriander and cumin; cook, stirring constantly, 30 seconds to 1 minute. Remove from heat.
In food processor bowl, place chickpeas, browned Gimme Lean® Sausage, tahini and water. Process at high speed until chickpeas are finely ground, adding more water if necessary.
In large bowl place chickpea mixture. Add onion, parsley and lemon juice; mix well. Add cornmeal to mixture just until mixture does not stick to hands.
Using 1/8 cup of mixture, form into 12 patties about 2 1/2 inches wide each.
In 10-inch nonstick skillet place 2 tablespoons of olive oil. Place 6 patties in skillet. Cook over medium heat until lightly browned (1-2 mins.). Turn over, and continue cooking until lightly browned (1-2 mins.). Remove from pan; set aside and keep warm. Repeat with remaining 2 tablespoons of olive oil and remaining 6 patties.
To serve: Place one patty with cucumber and onion slices in each pita bread; add 1 tablespoon of yogurt sauce, and hummus if desired.