Chickpea Burgers

Serves 4
From Eating Well Magazine

*2 tbsp sesame seeds
*1 tbsp ground coriander
*1 tbsp ground cumin
*canola oil
*4 scallions, chopped
*3 garlic cloves, minced
*15 oz. can chickpeas, drained and rinsed
*1 cup cooked brown rice
*2/3 cup wheat germ, divided
*3 tbsp lemon juice
*1/2 tsp salt
*pepper
*4 6-inch whole wheat pita breads, warmed
*tomato, sliced
*baby spinach
*plain yogurt

Heat a small skillet over low heat. Add sesame seeds and toast, stirring 2-4 minutes. Add coriander and cumin; cook until fragrant, 10-20 seconds more. Let cool. Grind in a spice mill or clean coffee grinder; set aside.

Add oil to the pan and heat over medium. Add scallions and garlic, cooking until softened. Set aside. Position rack in upper third of oven and preheat broiler.

Coarsely mash chickpeas in a medium bowl with a potato masher or fork. Stir in rice, 1/3 cup wheat germ, lemon juice, salt, pepper, reserved spice mixture and scallion mixture. Shape mixture into four 3/4" thick patties. Place the remaining wheat germ in a shallow dish and dredge the patties, pressing the wheat germ onto them firmly. Place the patties on a baking sheet with a Silpat and broil for 3 minutes, flip them over and broil 3 minutes more.

Tuck burgers into pitas with tomatoes, spinach and yogurt.