Ingredients

  • 1 cup greek yogurt
  • 1 tablespoon tahini
  • 1 tablespoon fresh lemon juice
  • ¾ cup water
  • ¼ cup uncooked bulgur
  • 3 cups chickpeas
  • ½ cup fresh cilantro
  • ½ cup green onions
  • ⅓-½ cup water
  • 2 tablespoons flour
  • 1 Tablespoon cumin
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon red pepper
  • 3 cloves garlic
  • 6 flat breads
  • 12 slice tomato

Directions

For the sauce, combine yogurt, tahini and lemon juice. Cover and chill. Boil 3/4 cup of water and add bulgur wheat, cover and let stand 30 minutes. Drain and set aside. Preheat oven to 425. Combine peas, cilantro, onions, water, flour, cumin, baking powder, salt, pepper and garlic in food processor, pulse 10 times or until blended. Put into bowl and add bulgur wheat. Divide mixture into 12 portions and shape into patties. Place patties on baking sheet coated with cooking spray. Bake for 10 minutes. Put 2 patties on each bread, tomatoes and sauce.

Source

Servings/Yield