Ingredients

• 1 cup plain yoghurt
• 1 cup chopped fresh cilantro
• 1 cup chopped onion
• 5 large garlic cloves, chopped
• 1 tablespoon fresh lemon juice
• ½ teaspoon cayenne pepper
• 400 g garbanzo beans (chickpeas), drained
• 3 tablespoons plus ½ cup all-purpose flour
• 2 teaspoons ground cumin
• 1 large egg
• Olive oil
• 4 warm pita bread, top third cut off
• Sliced tomatoes
• Crisp lettuce leaves

Method

1. Whisk yoghurt, ½ cup cilantro, ¼ cup onion, 1 garlic clove, lemon juice, and ¼ teaspoon cayenne in medium bowl to blend. Season it with salt and pepper and refrigerate until ready to serve.
2. Blend garbanzo beans, 3 tablespoons flour, cumin, remaining ½ cup cilantro, 4 garlic cloves, and ¼ teaspoon cayenne in processor until almost smooth.
3. Add egg and remaining ¾ cup onion and blend, using on/off turns, until onion is finely chopped.
4. Transfer mixture to bowl; sprinkle with salt and pepper. Shape mixture into four ½-inch-thick patties. Turn patties in remaining ½ cup flour to coat on both sides.
5. Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat.
6. Add patties and cook until crisp and golden, about 8 minutes per side.
7. Open pita bread; slide 1 patty, sliced tomato, and lettuce into each.
8. Spoon in some yoghurt mixture and serve.