What should you do with all of the zucchini from your garden? Make this tasty dish and you won’t be giving away your garden abundance anymore!
- 1 15.5-oz can Eden chickpeas, drained and rinsed
- 1 cup plain breadcrumbs
- 1 zucchini, grated
- 1 small red onion, grated
- 1 egg, lightly whisked
- 1 teaspoon coarse sea salt
- 1/4 cup extra-virgin olive oil
- 4 pitas, toasted
- 1 cup Greek yogurt
- 8 leaves romaine lettuce
Process chickpeas in a food processor until smooth. Add breadcrumbs, zucchini, onion, egg, and salt. Pule until combined.
Form into eight 4-by-1/2-inch patties.
Saute patties in oil until golden and crisp, 2 to 3 minutes per side.
Halve pitas and stuff with patties, yogurt, and lettuce.