Best 2 Garbanzo Bean Pitas Recipes

In the realm of culinary delights, the garbanzo bean pita stands as a testament to the harmonious fusion of flavors and textures. As a delectable Middle Eastern flatbread, it captivates the senses with its warm, fluffy pita pockets and the tantalizing aroma of freshly baked bread. Within these pockets lies a treasure trove of culinary creations, each bursting with unique flavors and textures.

The falafel pita, a beloved classic, enchants with its crispy falafel balls nestled amidst a bed of crisp lettuce, juicy tomatoes, and cool cucumbers. Drizzled with tahini sauce, a symphony of tangy and savory flavors dances on the palate. For a vegetarian delight, the roasted vegetable pita beckons with its vibrant medley of roasted bell peppers, zucchini, and eggplant, all enveloped in a blanket of melted cheese.

For those seeking a taste of the sea, the fish pita emerges as a culinary masterpiece. Flaky fish, expertly seasoned and grilled to perfection, rests gracefully atop a bed of zesty lemon-herb sauce. Accompanied by crisp lettuce and succulent tomato slices, this pita is a symphony of flavors that pays homage to the bounty of the sea.

And for the adventurous palate, the spicy lamb pita unleashes a fiery symphony of flavors. Tender lamb, marinated in a blend of aromatic spices and grilled to smoky perfection, tantalizes the taste buds with its bold and assertive flavors. Combined with cool yogurt sauce and a sprinkling of fresh herbs, this pita is a culinary adventure that leaves a lasting impression.

These garbanzo bean pitas, each with its distinct character, offer a culinary journey that spans a wide spectrum of flavors and textures. Whether you seek the comforting embrace of classic falafel, the vibrant allure of roasted vegetables, the refreshing taste of fish, or the bold heat of spicy lamb, these pitas promise an unforgettable dining experience.

Let's cook with our recipes!

MOROCCAN GARBANZO BEAN AND FETA PITAS

Moroccan Garbanzo Bean and Feta Pitas image

From an old Bon Appetit...and posted for ZWT #6. This makes a delicious summer lunch or light dinner. As an alternative eat it as a salad instead of stuffing the pitas. Serve with: Romaine salad and bowls of mixed green and black olives.

Provided by CaliforniaJan

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1/3 cup white wine vinegar
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1 1/2 cups coarsely chopped seeded tomatoes
1 1/2 cups coarsely chopped seeded peeled cucumbers
1 cup coarsely crumbled feta cheese
1/2 cup chopped red onion
1/3 cup chopped fresh Italian parsley
4 whole pita bread rounds, halved crosswise
plain yogurt

Steps:

To make the vinaigrette, whisk together olive oil, white wine vinegar, and spices in medium bowl. Place drained garbanzo beans in large bowl and mix in enough vinaigrette to coat. Let stand 20 minutes or up to several hours to allow flavors to blend.
Add tomatoes, cucumbers, feta cheese, red onion, and parsley to garbanzo beans. Mix in additional vinaigrette to coat. Season bean salad to taste with salt and pepper. Fill pita halves with bean salad and top with dollop of yogurt. Place 2 pita halves on each of 4 plates; pass remaining vinaigrette separately.

Nutrition Facts : Calories 664.5, Fat 37.5, SaturatedFat 9.6, Cholesterol 33.4, Sodium 1069, Carbohydrate 66.3, Fiber 8, Sugar 5.7, Protein 17.6

GARBANZO BEAN PITAS

Garbanzo Bean Pitas image

This a wonderful meatless recipe for informal dinners and quick lunches alike. I add a little horseradish to my pitas for extra flair. -Susan LeBrun of Sulphur, Louisiana

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1/2 cup fat-free mayonnaise
1 tablespoon water
2 tablespoons minced fresh parsley
2 tablespoons chopped walnuts
1 tablespoon chopped onion
1 garlic clove, minced
1/8 teaspoon pepper
4 whole wheat pita pocket halves
4 lettuce leaves
1/2 small cucumber, thinly sliced
1 small tomato, seeded and chopped
1/4 cup fat-free ranch salad dressing, optional

Steps:

In a blender, combine the first eight ingredients; cover and process until blended. Spoon 1/3 cup bean mixture into each pita half. Top with lettuce, cucumber and tomato. Serve with ranch dressing if desired.

Nutrition Facts : Calories 241 calories, Fat 6g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 552mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 8g fiber), Protein 9g protein. Diabetic Exchanges

Tips:

For the best results, use dried garbanzo beans and soak them overnight before cooking.
Be sure to rinse the beans thoroughly before cooking.
If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them soak for 1 hour.
Once the beans are cooked, drain them and mash them until they are smooth.
Add the mashed beans to a bowl and mix in the flour, baking powder, salt, and sugar.
Knead the dough until it is smooth and elastic, about 5 minutes.
Divide the dough into 12 equal pieces and roll each piece out into a thin circle.
Heat a large skillet over medium heat and brush it with olive oil.
Cook the pitas for 1-2 minutes per side, or until they are golden brown and puffed up.
Serve the pitas warm with your favorite toppings.

Conclusion:

Garbanzo bean pitas are a delicious and healthy alternative to traditional wheat pitas. They are high in protein and fiber, and they have a slightly nutty flavor. They are also very versatile and can be used in a variety of dishes, from sandwiches and wraps to pizzas and flatbreads. If you are looking for a new and exciting way to enjoy garbanzo beans, I highly recommend trying this recipe. You won't be disappointed!