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Ingredients

4 tsp. Sesame seeds
1 tbsp. Ground coriander
1 tbsp. Ground cumin
2 tsp. Vegetable oil, preferably canola oil
1/2 cup Chopped scallions (4 scallions)
3 cloves Garlic, minced
1 15-oz. Can chickpeas, drained and rinsed
1 cup Cooked brown rice
2/3 cup Wheat germ
3 tbsp. Fresh lemon juice
1/2 tsp. Salt
1/4 tsp. Freshly ground black pepper
4 1/2 -inch-thick slices tomato
4 6-inch pita breads
Nonfat plain yogurt for garnish
Spinach leaves for garnish

Preparation

Heat a small skillet over low heat. Add sesame seeds and toast, stirring almost constantly, until golden brown, about 2 minutes. Add coriander and cumin; cook, stirring until fragrant, 10 to 20 seconds longer. Turn out onto a plate and let cool. Grind with a mortar and pestle or in a spice mill and set aside. Add oil to the skillet and heat over medium heat. Add scallions and garlic; sauté until softened, about 2 minutes. Set aside.

Prepare a grill or preheat the broiler. In a medium-sized bowl, mash chickpeas coarsely with a potato masher. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, the reserved sesame seed-spice mixture and the scallion-garlic mixture; mix well. Shape the mixture into four 3/4-inch-thick patties. In a shallow dish, dredge the patties in the remaining 1/3 cup wheat germ, pressing the wheat germ firmly onto the patties.

Grill or broil the patties and tomato slices on a lightly oiled rack until browned and heated through, about 3 minutes per side. Tuck the patties into pitas; garnish with yogurt and spinach.

Cook's Notes

Nutrition Information

Calories: 380 ; Total Fat: 9g ; Saturated Fat: 1g ; Carbohydrates: 63g ; Protein: 16g ; Sodium: 527mg ; Fiber: 12g