---------- Recipe via Meal-Master (tm) v8.02
  Categories: Vegetarian
       Yield: 4 servings
     1/3 c  Low-fat (1%) cottage cheese
     1/4 c  Fat-free egg substitute or
            Two lightly beaten egg
       2 tb Finely snipped parsley
       1 ts Cumin
       1 ts Ground coriander
       2    Cloves garlic, minced
     3/4 ts Chili powder
     1/4 ts Sesame oil
       1 c  Cooked or canned chickpeas,
            Rinsed and drained
     1/2 c  Toasted wheat germ
       4    Whole wheat pita bread
       1 lg Tomato, chopped
       2    Scallions, chopped
            Alfalfa sprouts
            Nonfat plain yogurt
   In a blender or food processor, process the cottage
   cheese, egg substitute or egg whites, parsley, cumin,
   coriander, garlic, chili powder and sesame oil on
   medium speed until smooth. Add the chickpeas and
   process on low speed until smooth.  Stir in the wheat
   germ. Coat a medium skillet with nonstick spray.  Heat
   the skillet over medium heat.  Form the bean mixture
   into four burgers and add the burgers to the skillet.
   Cook until the burgers and golden and cooked through,
   about 6 minutes on each side.  Serve in the pita
   pockets with the tomatoes, scallions and sprouts.  Top
   each with a dollop of the yogurt.