- WHIRL chickpeas with bulgur, garlic, onion, egg, cumin, coriander and salt in a food processor until finely chopped. Stir in flour and roasted red pepper. Scoop batter into 1-tbsp balls.
- HEAT a large non-stick frying pan over medium. Add 2 tsp canola oil, then then half of batter balls. Lightly press each with the bottom of a spoon to flatten into a cake. Cook until golden and warmed through, 2 to 3 min per side. Repeat with 2 tsp canola oil and remaining batter balls. Serve in pita halves with Greek yogurt.
Serve with zesty parsley salad.