Chickpea Patties in Pitas With Cilantro Yogurt

• 2 (19 ounce) cans chickpeas, drained and rinsed (check the ounces on the can)
• 2 eggs
• 2 tablespoons cajun seasoning
• 12 teaspoon salt
• 12 teaspoon pepper
• 14 cup fresh breadcrumb
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 3 tablespoons vegetable oil
• 3 large whole wheat pita breads
• 1 12 cups shredded carrots
• 1 12 cups thinly sliced cucumbers
• 12 cup plain yogurt
• 2 tablespoons chopped fresh cilantro or 2 tablespoons mint

1. Cilantro Yogurt: In small bowl, mix yogurt with cilantro; set aside.
2. In food processor, pulse together chickpeas, eggs, Cajun seasoning, salt and pepper until smooth; transfer to bowl.
3. Add bread crumbs, green onions, garlic and 2 tbsp of the Cilantro Yogurt; stir to combine.
4. Using wet hands, shape into six 1/2-inch thick patties.
5. (Make-ahead: Cover and refrigerate patties and yogurt for up to 24 hours.
6. ).
7. In large nonstick skillet, heat oil over medium heat; fry patties, turning once, until golden and crisp, about 10 minutes.
8. Cut each pita in half; stuff each pocket with patty.
9. Spread Cilantro Yogurt on patties; top with carrots and cucumber.

chickpeas, eggs, cajun seasoning, salt, pepper, fresh breadcrumb, green onions, garlic, vegetable oil, whole wheat pita breads, carrots, cucumbers, yogurt, fresh cilantro

Taken from www.food.com/recipe/chickpea-patties-in-pitas-with-cilantro-yogurt-482599 (may not work)