* Toppings: tahini sauce and chopped vegetables such as tomatoes, cucumbers, radishes and sprouts. In a food processor or food mill, combine the chick peas and garlic. Process until smooth. Add egg and process to mix. Transfer to a medium bowl and stir in parsley, onions, tahini, breadcrumbs, cumin, basil, marjoram, thyme, pepper and salt. Shape mixture into 8 patties each about 1/4 inch thick. In a large, heavy skillet, heat oil on medium-high heat; add patties and cook for 5 - 7 minutes per side or until golden brown. Or the mixture can be placed in an ovenproof dish and baked following Biotrain directions above. To serve, cut pitas in halves. Tuck a patty or dollop of the baked mixture into each pita "pocket." Pass bowls of topping to complete sandwiches as desired. Serves 4. From The Gazette, 91/05/01. HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 127 (60%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 52.9mg||16 %|
|Sodium 144.5mg||5 %|
|Potassium 221.3mg||6 %|
|Total Carbohydrate 16.2g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 13g|
|Protein 6.9g||10 %|
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Calories per serving: 210
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