- 15 mins
Ingredients
- 1/2 pkg Gimme Lean® Sausage
- 1 1/2 c Greek-style plain yogurt
- 1 Tbsp chopped fresh dill
- 1 tsp freshly minced garlic
- 1/4 tsp salt
- 1/8 tsp freshly cracked pepper
- dash cayenne pepper
- 1 Tbsp extra virgin olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 can (15 ounce) chick peas (garbonzo beans), drained and rinsed
- 2 Tbsp tahini
- 2 Tbsp water
- 1/2 c chopped yellow onion
- 1/4 c chopped fresh parsley
- 2 Tbsp freshly squeezed lemon juice
- 1/3 to 1/2 c ground cornmeal
- 1/4 c extra virgin olive oil
- 1/2 c thinly sliced cucumbers
- 1/4 c thinly sliced purple onion, if desired
- 12 Pita Bread Pockets
- _______________________
- SERVES 1.5-2
- 1/8 pkg Gimme Lean® Sausage
- 2 Tbsp + 2 tsp Greek-style plain yogurt
- 3/4 tsp chopped fresh dill
- 1/4 tsp freshly minced garlic
- 1/16 tsp salt
- 1/32 tsp freshly cracked pepper (pinch)
- dash cayenne pepper
- 3/4 tsp extra virgin olive oil or more as needed to facilitate frying (browning)
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 can (3.5 ounces) chick peas (garbonzo beans), drained and rinsed
- 1 1/2 tsp tahini
- 1 1/2 tsp water
- 2 Tbsp chopped yellow onion
- 1 Tbsp chopped fresh parsley
- 1 1/2 tsp freshly squeezed lemon juice
- 1-2 Tbsp ground cornmeal
- 1 Tbsp extra virgin olive oil
- 2 Tbsp thinly sliced cucumbers
- 1 Tbsp thinly sliced purple onion, if desired
- 1-2 Pita Bread Pockets
Preparation
Step 1
In medium mixing bowl stir together all yogurt sauce ingredients; set aside.
In 10-inch non-stick skillet place 1 tablespoon olive oil. Add sausage; cook, stirring frequently, until sausage is browned (3 to 4 minutes. Add coriander and cumin; cook, stirring constantly, 30 seconds to 1 minute. Remove from heat.
In food processor bowl place chick peas, browned sausage, tahini, and water. Process at high speed until chick peas are finely ground, adding more water if necessary.
In large bowl place chick pea mixture. Add onion, parsley and lemon juice; mix well.
Add cornmeal to mixture just until mixture doesn???t stick to hands.
Using 1/8 cup of mixture, form into 16 patties about 2 ½-inches wide each.
In 10-inch non-stick skillet place 2 tablespoons olive oil. Place 6 patties in skillet. Cook over medium heat until lightly browned (1 to 2 minutes). Turn over, and continue cooking until lightly browned (1 to 2 minutes). Remove from pan; set aside and keep warm.
Repeat with remaining 2 tablespoons olive oil and remaining 6 patties.
To serve: Place one patty with cucumber and onion slices in each pita bread; add 1 tablespoon yogurt sauce, and hummus if desired.