I pulled this recipe out of a Women's Health Magazine. Can't wait to test it out!
Hands-On Time: 15 Minutes
Total Time: 25 Minutes
2 garlic cloves, unpeeled
1/2 cup slivered almonds (2 oz)
1 can (19 oz) Chickpeas, drained and rinsed
1/4 cup chopped fresh parsley
1 tsp ground cumin
1/2 tsp ground coriander
1 large egg
4 tsp extra-virgin olive oil
2 tbsp mayonnaise
1/2 tsp minced chipotle pepper in adobo, or to taste
2 cups shredded romaine lettuce
1 beefsteak tomato, coarsely chopped
4 whole-wheat pitas (6-inch)
1. In a small pan of boiling water, cook garlic for 3 minutes to soften. When cool enough to handle, peel, transfer to a large bowl, and mash with a fork.
2. Meanwhile, in a skillet, toast almonds for 3 to 5 minutes, until lightly browned and fragrant. Transfer to a food processor or blender. Pulse on and off to grind almonds into a fine meal (be careful not to turn them into a paste).
3. Add chickpeas to garlic; mash with a potato masher or fork until no whole chickpeas remain. Add almond meal, parsley, cumin, coriander, and salt to taste. Stir to blend.
4. Add egg and mix well. Shape the mixture into 4 patties. In a large nonstick skillet, heat oil over medium heat. Add the patties and cook until browned and crisp on the outside and heated through about 5 minutes per side.
5. Meanwhile, in a small bowl, blend mayonnaise and chipotle pepper. Spread each burger with 1 1/2 teaspoons chipotle mayonnaise.
6. Divide half the lettuce and tomato evenly among bottom halves of pitas, add a burger, then top each with remaining lettuce and tomato.
Makes 4 Servings.