In a medium bowl, mash the chickpeas with a fork. Stir in the eggs, Cheddar, rice, bread crumbs, garlic, parsley, and scallions.
Coat a large nonstick skillet with cooking spray. Using a large spoon, divide the chickpea mixture into four patties, each about 4 inches in diameter. (The mixture will be wet.) Transfer the patties to the skillet. Cook over medium-high heat for 5 minutes, then turn and flatten with a spatula. Cook for 3 to 5 minutes, or until firm and lightly browned.
Trim one edge off each pita. Open the pitas along the rim and tuck in the patties, tomato, and lettuce. Top each with the hummus.
Originally Submitted
1/11/2012
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