Crispy Chickpea Pitas

Makes 6 to 8 sandwiches

Chickpea Patties

• ½ cup chopped onion
• 2 tablespoons minced garlic
• One 15-ounce can chickpeas, drained
• ¼ cup chopped parsley
• ¼ cup chopped cilantro
• 1½ teaspoons salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon ground allspice
• ¼ teaspoon ground coriander
• 2 tablespoons all-purpose flour
• 1 cup Hummus (page 153)
• 3 or 4 pita pockets, cut in half
• 2 tomatoes, thinly sliced
• 1 cucumber, thinly sliced
• 8 leaves Romaine lettuce

1. Preheat the oven to 400°F and lightly grease two 12-cup muffin pans.

2. To make the chickpea patties, place the onion and garlic in the bowl of a food processor, and pulse to combine, about 15 seconds. Add the chickpeas, parsley, and cilantro, and pulse again until the ingredients are well combined and finely chopped, but not pureed. Scrape the side of the bowl as needed.

3. Transfer the chickpea mixture to a large bowl and add the salt, pepper, allspice, coriander, and flour. Mix until combined.

4. Measure 2 tablespoons of chickpea batter and roll into a ball. Place the ball into a muffin pan cup and press down to create a flat patty. Repeat with the remaining chickpea batter to form a patty in each cup.

5. Bake until the patties are golden brown and semi-firm when you press them gently, about 25 minutes. Remove from the oven and gently slide the cooked patties out of the muffin pan.

6. To assemble the sandwiches, spread about 2 tablespoons of hummus inside each pita half. Fill the pockets with the tomato, cucumber, and lettuce, and then place 3 to 4 hot chickpea patties in each pocket. Serve immediately.