GroshLink

This generated a lot of buzz on Facebook, so I decided to post it here.  I liked it. 

I already had soaked and cooked my own chickpeas (garbanzo beans) and froze them in 2 cup portions.  

2 cups chickpeas

1 cup chopped fresh cilantro

1 t. ground cumin

1 t. ground allspice

dash of salt and pepper

dash of ground red pepper (I omitted)

2 garlic cloves

1/2 onion (I omitted)

1 leek

olive oil

1.  Combine chickpeas, cilantro, cumin, allspice, salt, pepper, red pepper, garlic, onion and leek in a food processor, and process until mixture resembles coarse meal.  Divide chickpea mixture into 8 equal portions, shaping each into a 1/2 inch thick patty.

2.  Heat olive oil in a large skillet.  Add patties; cook 3 minutes on each side or until golden.

3.  Spread Yogurt-Tahini Dip in each pita half (or flatbread), fill with 1 or 2 patties.   This made enough for 2 people with moderate appetites. We had about 4 patties left over.

Yogurt-Tahini Dip

1 cup plain yogurt

3 T. tahini (sesame seed paste)

2 T. lemon juice

1 T. chopped parsley

1/2 t. salt

1 garlic clove, crushed (I omitted)

Combine all ingredients in a large bowl; cover and refigerate for 30 min.  I added half of a seedless cucumber cut into chunks.