| Recipe Ingredients: |
| 1 cup |
Garbanzo Beans |
| 4 cups |
Water |
| 1/2 cup |
Sesame Seeds (White Hulled) |
| 1/4 cup |
Parsley, finely chopped |
| 1 tsp |
Ground Coriander |
| 3/4 tsp |
Ground Cumin |
| 1/2 tsp |
Sea Salt |
| 1/8 tsp |
Cayenne Pepper |
| 3 |
Cloves Garlic, finely minced |
| 2 tbsp |
Fresh Lemon Juice |
| 2-4 tbsp |
Olive Oil for Frying |
| 1 pkg |
Whole Wheat Pocket Bread |
Cooking Directions: |
| 1. |
Rinse the garbanzos thoroughly, and soak in 4 cups of water overnight.(This cuts cooking time by 30 minutes). Cover and simmer about 3 hours, until the beans are quite tender.
|
| 2. |
Mash the beans coarsely, and add the remaining ingredients. Mix well and let stand at least 1/2 hour at room temperature.
|
| 3. |
Just before you are ready to eat, pour the olive oil into a large skillet; heat to medium-high. Add the garbanzo mixture and cook until very hot.
|
| 4. |
Steam the pocket bread lightly, or warm it in the oven until soft and warm. Cut each piece in half, and with about 1/4 cup of the hot bean mixture.
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| 5. |
Garnish with lettuce, sprouts, tomatoes, cucumber, green onions, and top with yogurt or sour cream.
Makes 6 servings.
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