From Fitness Magazine
Bring water to a boil in a small pot. Add bulgur and simmer, partially covered, over medium heat 8 minutes, or until liquid is absorbed. Turn
off heat, cover pot and let bulgur rest 5 minutes.
Pulse garlic in a food processor until minced; set aside 1/2 teaspoon. Add chickpeas to remaining garlic and puree. Transfer mixture to a
medium bowl and add carrot, scallions, cumin, cayenne pepper and 1/2 teaspoon salt. Fluff bulgur with a fork and stir into chickpea mixture.
Shape 3/4 cup chickpea mixture into a 3/4-inch-thick patty; repeat with remaining chickpea mixture.
Heat oil in a medium nonstick skillet over medium-high heat. Add patties and cook 3 minutes on each side, or until browned.
In a small bowl, whisk together yogurt with reserved garlic and pinch of salt. Split pitas open and fill each with 1 patty, 2 slices tomato,
2 slices cucumber and 2 tablespoons yogurt sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 108 | ||
Calories from Fat: 15 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 330mg | 11 % | |
Potassium 254.5mg | 7 % | |
Total Carbohydrate 20.4g | 6 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 16.1g | ||
Protein 4.6g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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