- 1/4 cup chopped onion
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, minced
- 1 med carrot grated
- 1 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 tablespoon all-purpose flour
- 1 egg, beaten
- 2 teaspoons olive oil
- Wrap onion in cheese cloth and squeeze out as much moisture as possible. Set aside. Place garbanzo beans, carrots, parsley, garlic, cumin, coriander, salt, and baking soda in a food processor. Process until the mixture is coarsely pureed. Mix garbanzo bean mixture and onion together in a bowl. Stir in the flour and egg. Shape mixture into four large patties and let stand for 15 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the patties in the skillet; cook until golden brown, about 3 minutes on each side.
- Transfer skillet to the preheated oven and bake until heated through, about 10 minutes.
- Serve on whole wheat wraps with lettuce, tomatoe, and non fat yogurt.