1. Cilantro Yogurt: In small bowl, mix yogurt with cilantro; set aside. 2. In food processor, pulse together chickpeas, eggs, Cajun seasoning, salt and pepper until smooth; transfer to bowl. Add bread crumbs, green onions, garlic and 2 tbsp of the Cilantro Yogurt; stir to combine. Using wet hands, shape into six 1/2-inch thick patties. (Make-ahead: Cover and refrigerate patties and yogurt for up to 24 hours.). 3. In large nonstick skillet, heat oil over medium heat; fry patties, turning once, until golden and crisp, about 10 minutes. 4. Cut each pita in half; stuff each pocket with patty. Spread Cilantro Yogurt on patties; top with carrots and cucumber. ---------------------------------------------------------------------------
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Ingredients
