Prep time: 25 minutes

Cooking time: 6 minutes

Yield: 4 servings

1 container (16 ounces) plain nonfat yogurt

2 large cloves garlic, minced

½ teaspoon curry powder

¼ teaspoon ground red pepper

1 can (15 ounces) garbanzo beans, drained, rinsed

3 medium shallots, minced

1/3 cup chopped fresh dill

2 tablespoons each: pain dry bread crumbs, fresh lemon juice, tahini (sesame paste)

½ teaspoon salt

¼ teaspoon each: coarsely ground black pepper, ground cumin

Vegetable oil

4 pita pocket breads

Tomato slices

For yogurt sauce, mix together yogurt, garlic, curry powder, and red pepper in a bowl; set aside.

For burgers, lightly mash half of the chickpeas in a medium bowl, add shallots, dill, bread crumbs and lemon juice; mix well. Place remaining chickpeas, tahini, salt, pepper and cumin in a food processor; process until smooth. Add to mashed chickpeas; mix well. Form into four ½ inch thick patties.

Heat a lightly oiled grill pan or skillet over medium-high heat. Grill or cook patties until crispy and golden on one side, about 3 minutes; turn. Grill other side, about 3 minutes. Serve in warm pita pockets. Top with yogurt sauce and tomato slices.

Nutrition information per serving

425 calories, 17% of calories from fat, 8 g fat, 1 g saturated fat, 1 mg cholesterol, 72 g carbohydrates, 19 g protein, 928 mg sodium, 10 g fiber.