Chickpea Fritters with Dill Sauce

What you'll need: 

Yogurt Sauce:
1 1/2 cups plain 2% Greek-style plain yogurt
1 Tbsp. chopped fresh dill
1 tsp. freshly minced garlic
1/4 tsp. salt
1/8 tsp. freshly cracked pepper
Fritters:
1/2 package (14 oz each) Lightlife® Gimme Lean® Sausage
1 Tbsp. extra virgin olive oil
1 tsp. ground coriander
1 tsp. ground cumin
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
2 Tbsp. tahini (sesame seed butter)
2 Tbsp. water
1/2 cup chopped yellow onion
1/4 cup chopped fresh parsley
2 Tbsp. freshly-squeezed lemon juice
1/2 cup ground cornmeal
1/4 cup extra virgin olive oil
1/2 cup thinly sliced cucumbers
1/4 cup thinly sliced red onion (optional)
12 pita bread pockets

How to make it: 

In medium mixing bowl stir together all yogurt sauce ingredients; set aside.

In 10-inch nonstick skillet place 1 tablespoon of olive oil. Add Gimme Lean® Sausage; cook, stirring frequently, until sausage is browned (3-4 mins.). Add coriander and cumin; cook, stirring constantly, 30 seconds to 1 minute. Remove from heat.

In food processor bowl, place chickpeas, browned Gimme Lean® Sausage, tahini and water. Process at high speed until chickpeas are finely ground, adding more water if necessary.

In large bowl place chickpea mixture. Add onion, parsley and lemon juice; mix well. Add cornmeal to mixture just until mixture does not stick to hands.

Using 1/8 cup of mixture, form into 12 patties about 2 1/2 inches wide each.

In 10-inch nonstick skillet place 2 tablespoons of olive oil. Place 6 patties in skillet. Cook over medium heat until lightly browned (1-2 mins.). Turn over, and continue cooking until lightly browned (1-2 mins.). Remove from pan; set aside and keep warm. Repeat with remaining 2 tablespoons of olive oil and remaining 6 patties.

To serve: Place one patty with cucumber and onion slices in each pita bread; add 1 tablespoon of yogurt sauce, and hummus if desired.

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