- 2 1/2 cups cooked chickpeas
- 1/4 cup chopped onion
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup peeled and grated zucchini
- Pinch of cayenne pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup medium-chopped mixed fresh herbs such as parsley, mint, and cilantro
- 6 whole-wheat pitas
- 4 1/2 ounces romaine or Bibb lettuce (about 12 leaves)
- 1 1/2 pounds tomatoes, sliced into 1/4-inch rounds
- 1 small onion, peeled and sliced into 1/8-inch rounds
- 1/3 cup fresh mint leaves
- Olive oil cooking spray
- Tzatziki
- Combine half the chickpeas, the onion, lemon juice, 4 teaspoons water, zucchini, cayenne, cumin, coriander, baking soda, salt, and pepper in a food processor. Process until smooth. Transfer mixture to a large bowl. Add remaining chickpeas to processor, and pulse just until lumpy (should still have some texture), six to eight pulses. Stir into chickpea mixture. Stir in the herbs.
- Use your hands to pat the mixture into twelve 2-inch patties, each weighing about 1 1/2 ounces. Place each on a waxed-paper-lined baking sheet. Cover with plastic wrap, and transfer to refrigerator for 30 minutes.
- Spray a nonstick skillet with cooking spray. Place skillet over medium heat, and cook three to four patties at a time, until golden brown, 3 to 5 minutes on each side. Transfer cooked patties to a heatproof plate to keep warm in a 200 degree oven, if necessary.
- To serve, toast pitas, and split them open. Arrange lettuce, tomato, and red-onion slices on each. Place two of the cooked patties on each pita. Sprinkle each with mint leaves. Serve with Tzatziki.