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What should you do with all of the zucchini from your garden? Make this tasty dish and you won’t be giving away your garden abundance anymore!

Serves 8


1 15.5-oz can Eden chickpeas, drained and rinsed

1 cup plain breadcrumbs

1 zucchini, grated

1 small red onion, grated

1 egg, lightly whisked

1 teaspoon coarse sea salt

1/4 cup extra-virgin olive oil

4 pitas, toasted

1 cup Greek yogurt

8 leaves romaine lettuce


Process chickpeas in a food processor until smooth. Add breadcrumbs, zucchini, onion, egg, and salt. Pule until combined.

Form into eight 4-by-1/2-inch patties.

Saute patties in oil until golden and crisp, 2 to 3 minutes per side.

Halve pitas and stuff with patties, yogurt, and lettuce.

The post Kolokithokeftedes Pitas appeared first on The National Herald.

Source: The National Herald
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