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Non-fried, so less guilt. Does not refrigerate or freeze well. Easily duplicated for larger families.
- 1 teaspoon olive oil
- 1⁄2 cup diced onion
- 2 teaspoons minced garlic
- 1 chili peppers or 1⁄2 jalapeno pepper, to taste
- 3⁄4 cup cooked chickpeas or 3⁄4 cup chickpeas
- 1⁄2 cup white basmati rice or 1⁄2 cup other long-grain white rice
- 1 1⁄2 teaspoons freshly squeezed lime juice
- 1 cup breadcrumbs
- salt & freshly ground black pepper
- ground red pepper
- 2 pita bread
- shredded lettuce
- alfalfa sprout
- green pepper
- tahini mustard
- Heat the olive oil in a medium skillet over medium-low heat until sizzling. Cook the onion and garlic until the onion is wilted and the garlic is golden, about 8 minutes.
- Add the jalapeno, and stir several times.
- Remove from heat and allow to cool. Next, place the lime juice, onion mixture, chickpeas and rice in the food processor. Process until mixture becomes a smooth puree, stopping to scrape down the sides of the work bowl as needed.
- Transfer to a large bowl. Add 1/2 of the bread crumbs. Season to taste with salt, black pepper and red pepper. Mix with a large spoon or your hands until all ingredients are thoroughly combined.
- Start a grill or preheat the broiler. Shape into 3-inch-round patties 1/2-inch thick, adding extra bread crumbs if the patties don't hold their shape. If broiling, place the patties of a broiler pan or cookie sheet lined with lightly oiled aluminum foil. Grill or broil 3 to 5 inches from the heat for 5 to 10 minutes per side or until lightly browned. When one side is done, carefully turn. Check often to prevent burning.
- To serve, tuck 2 patties inside a warmed pita pocket along with the condiments of your choice.