Excerpted from 'The Angel Cookbook: Heavenly Light Cuisine' by Diane Pfeifer published by Strawberry Patch

3 slices firm whole wheat bread, crustless
2 tablespoons fresh lemon juice
2 tablespoons unbleached all-purpose flour
2 tablespoons tahini (sesame paste) or olive oil
3 garlic cloves, pressed
1 egg
2 tablespoons chopped parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/4 teaspoon basil
Cayenne pepper to taste
1 15-ounce can chickpeas, drained
Oil or margarine for frying
Lowfat plain yogurt for topping

In blender or food processor, blend all ingredients except chickpeas until smooth. Add chickpeas and blend only to a rough consistency--not too smooth.

Heat 1-2 tablespoons of oil or margarine in skillet or griddle. Pour 1/3 cup mixture on skillet for each pie. Brown each side. Serve with yogurt.

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