Fried Chick-Pea Sandwiches with Coriander Yogurt

• a 19-ounce can chick-peas, rinsed well and patted dry
• 1 large garlic clove, chopped
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 cup thinly sliced scallion
• 4 tablespoons chopped fresh coriander
• 2 teaspoons sesame seeds
• all-purpose flour for dredging the patties
• 2 tablespoons vegetable oil
• 2 pita loaves, warmed, halved crosswise, and opened into pockets
• 4 slices of tomato
• 1/4 cup plain yogurt

1. In a food processor puree the chick-peas with the garlic, the cumin, the salt, and pepper to taste until the mixture is smooth.
2. Transfer the mixture to a bowl, stir in the scallion, 3 tablespoons of the coriander, and the sesame seeds, and form the mixture into four 1/2-inch-thick patties.
3. Dredge the patties in the flour and freeze them on a wax paper-lined plate for 10 minutes.
4. In a heavy skillet heat the oil over moderartely high heat until it is hot but not smoking and in it saute the patties, turning them carefully with a spatula, for 3 minutes on each side, or until they are golden brown.
5. (The patties will be very soft.)
6. Transfer each patty to a pita pocket and insert a tomato slice in each pocket.
7. In a small bowl stir together the yogurt, the remaining 1 tablespoon coriander, and salt and pepper to taste and divide the sauce among the sandwiches.

chickpeas, garlic, ground cumin, salt, scallion, fresh coriander, sesame seeds, flour, vegetable oil, pita loaves, tomato, plain yogurt

Taken from www.epicurious.com/recipes/food/views/fried-chick-pea-sandwiches-with-coriander-yogurt-12134 (may not work)