Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Low-fat (1%) cottage cheese
1/4 c Fat-free egg substitute or
Two lightly beaten egg
Whites
2 tb Finely snipped parsley
1 ts Cumin
1 ts Ground coriander
2 Cloves garlic, minced
3/4 ts Chili powder
1/4 ts Sesame oil
1 c Cooked or canned chickpeas,
Rinsed and drained
1/2 c Toasted wheat germ
4 Whole wheat pita bread
Pockets
1 lg Tomato, chopped
2 Scallions, chopped
Alfalfa sprouts
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.

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