TRAINAI RECIPE · LUNCH
Baked Chickpea Patties in Whole-Wheat Pita
These baked patties use cooked chickpeas; mash well and chill 10 minutes before shaping.
- Prep
- 20 min
- Cook
- 25 min
- Recipe yield
- 1 serving
Estimated nutrition per serving
Nutrition is an estimate per serving, calculated from the listed ingredient weights. Brands and cooking yield vary. Check product labels for allergens and cross-contact.
Ingredients
For the full recipe: 1 serving. Weigh grains and proteins in the raw or cooked state listed.
- 150 g chickpeas, cooked, drained and rinsed
- 15 g chickpea flour
- 60 g whole-wheat pita
- 100 g cucumber
- 100 g tomato
- 12 g tahini
- 20 g lemon juice
- 15 g fresh parsley or cilantro
- 5 g olive oil
- 3 g ground cumin and paprika, equal parts
Ingredient notes
Vegan ingredients.
Contains: gluten-containing ingredients, sesame. Check labels and preparation surfaces; this is not a cross-contact guarantee.
How to make it
- Heat oven to 200°C / 400°F. Mash drained cooked chickpeas with chickpea flour, half the herbs and spices. Chill for 10 minutes.
- Shape into 4 small firm patties. Brush with the oil and bake on a lined tray for 20–25 minutes, turning halfway.
- Whisk tahini and lemon juice with a splash of water. Chop tomato and cucumber.
- Warm the pita, fill with patties and vegetables, then spoon in the dressing and remaining herbs.
- Divide the finished recipe into the stated number of equal servings. All listed ingredients are included in the nutrition estimate.
Storage and leftovers
Refrigerate promptly in a covered shallow container within 2 hours (1 hour above 32°C / 90°F). Keep at 4°C / 40°F or colder and use within 3 days. Reheat cooked leftovers to 74°C / 165°F. Keep fresh salad toppings separate.
Temperature guidance: FoodSafety.gov.
