1 (15-oz.) can garbanzo beans, drained, rinsed
2 large garlic cloves, minced
1 (8-oz.) container tabbouleh, divided
1/4 cup dried bread crumbs
1 tablespoon extra-virgin olive oil
2 pita pocket breads, halved
SAUCE3/4 cup plain yogurt
1/4 cup finely chopped peeled cucumber
3 tablespoons chopped fresh mint
1/8 teaspoon salt
1. Pulse beans, egg and garlic in food processor 1 minute or until smooth. Add 1/2 cup of the tabbouleh and bread crumbs; pulse until combined. With lightly moistened hands, form bean mixture into four (4-inch) patties (mixture will be soft). Combine sauce ingredients in small bowl.
2. Heat oil in large nonstick skillet over medium heat until hot. Cook burgers 8 minutes or until golden brown, turning once. Serve burgers in pita; top with remaining tabbouleh and yogurt sauce.
PER SANDWICH: 355 calories, 12 g total fat (2 g saturated fat), 20 g protein, 43 g carbohydrate, 50 mg cholesterol, 480 mg sodium, 7 g fiber