Recipe: Pita Pocket Veggie Patty

Pita Pocket Veggie Patty
An Easy Recipe for Kids

^{By Lora Reynolds, Neighborhood News Staff Writer}

Give your kids a sense of accomplishment—and lunch—by helping them make this easy, tasty and healthy vegetable burger. Garbanzo beans (also known as chickpeas) form the base, with the addition of other nutritious ingredients such as carrots, yogurt and egg.

Makes 4 Patties

Ingredients:

For the Vegetable Patties:

• 1 egg
• 2 Tablespoons plain Greek yogurt (you can sprinkle in some extra dill weed to add flavor)
• ½ teaspoon dill weed
• 4 teaspoons extra virgin olive oil (2 teaspoons for the patties and 2 teaspoons for cooking)
• 1/8 teaspoon each salt and pepper
• 1 16 oz. can garbanzo beans (chickpeas), drained in colander and rinsed
• 4 baby carrots, chopped
• 1/3 cup panko bread crumbs

For the Sandwich and Toppings:

• 2 whole pita pockets, each cut in half
• 2 Tablespoons plain Greek yogurt
• ½ teaspoon dill weed
• Baby spinach or lettuce
• 12 cherry tomatoes, sliced

Instructions:

1. Using a whisk, blend the egg, 2 Tablespoons plain Greek yogurt, dill weed, 2 teaspoons olive oil, salt, and pepper in a medium-sized bowl. Set aside.
2. In a food processor with a metal blade, combine garbanzo beans, chopped baby carrots, and bread crumbs by pulsing the food processor a few times. The texture improves if you do not over combine the ingredients or make the mixture too fine.
3. Add the garbanzo bean mixture to the bowl with the egg and yogurt mixture. Stir just until combined.
4. Place wax paper on a plate or baking sheet. Divide the garbanzo bean mixture into four sections and use your hands to form patties. Place each patty on the wax paper, cover, and refrigerate 30 minutes to help keep mixture firm.
5. Heat non-stick skillet on medium and add 2 teaspoons olive oil. After a minute or two, add the vegetable patties, cooking as many at a time as will fit in your skillet. Allow the first side to cook about 4 minutes, until brown and crispy, then flip and cook the other side another 3 or 4 minutes.
6. To make the dill dip topping, mix ½ teaspoon dill weed into 2 Tablespoons plain Greek yogurt.
7. To serve, place each veggie patty in one half of a pita pocket. Top with baby spinach or lettuce, sliced cherry tomatoes, and dill dip.