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  • 1 pkg Whole Wheat Pocket Bread
  • 4 cups Water
  • 1/2 cup White Hulled Sesame Seeds
  • 1/4 cup Parsley finely chopped
  • 1 tsp Ground Coriander
  • 3/4 tsp Ground Cumin
  • 1/2 tsp Sea Salt
  • 1/8 tsp Cayenne Pepper
  • 3 Garlic cloves, minced
  • 2 Tbsp Lemon Juice
  • 2 to 4 Tbsp Olive Oil for frying
  • 1 cup Garbanzo Beans


Rinse the garbanzos thoroughly, and soak in 4 cups of water overnight.(This cuts cooking time by 30 minutes). Cover and simmer about 3 hours, until the beans are quite tender.

Mash the beans coarsely, and add the remaining ingredients. Mix well and let stand at least 1/2 hour at room temperature.

Just before you are ready to eat, pour the olive oil into a large skillet; heat to medium-high. Add the garbanzo mixture and cook until very hot.

Steam the pocket bread lightly, or warm it in the oven until soft and warm. Cut each piece in half, and with about 1/4 cup of the hot bean mixture.

Garnish with lettuce, sprouts, tomatoes, cucumber, green onions, and top with yogurt or sour cream.

Makes 6 servings.



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Products Used in this Recipe

Grains Beans Seeds
White Hulled Sesame Seeds

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Baking Aids
Sea Salt

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Grains Beans Seeds
Garbanzo Beans

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