Pita Burger with Chickpeas

Ingredients

• 1 can chickpeas (drained weight 240 g)
• 1 small bunch cilantro (or parsley)
• 20 g flaxseed flour (or chickpea flour)
• 1 tsp Sweet paprika powder
• 1 tsp ground cumin
• Salt
• Pepper
• 4 sprigs Mint
• 250 g low-fat quark
• 2 bottles Yakult (Plus)
• a little rapeseed oil
• 2 small flatbread or pita breads
• 1 Red Onion
• 1 tomato
• 2 lettuce leaves

Instructions

1. 1.

   Drain, rinse and let chickpeas dry. Wash cilantro, shake off excess water and roughly chop. Combine chickpeas, cilantro, flaxseed flour, paprika and cumin in a food processor or stand mixer and pulse into a thick paste. Season with salt and pepper.

2. 2.

   With damp hands form two patties. Heat oil in a non‑stick pan and cook the patties 5–6 minutes on each side over medium heat. Wash mint, shake dry and finely chop. Mix low‑fat quark with Yakult and mint. Season with salt and pepper.

3. 3.

   Peel onion and slice into rings. Wash tomato, remove stem and cut into slices. Wash lettuce leaves and shake dry. Cut a slit along the side of each bread to create a pocket. Fill pockets with lettuce, tomato slices and onion rings. Top with chickpea patty and mint cream.