Ingredients

• 1 (15 ounce) can chickpeas, rinsed and well drained
• 2 teaspoons cumin seeds
• 4 cardamom pods
• 4 garlic cloves, finely minced
• 1 -2 chipotle chile in adobo, minced (For less heat remove the seeds.)
• 2 green onions, sliced (White and about half of the green part.)
• 1/4 cup cilantro leaf
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• coarse salt, to taste
• fresh ground black pepper, to taste
• 1 -2 teaspoon olive oil
• 4 pita breads, 5-inch diameter
• 1 -1 1/2 cup broccoli, slaw
• 1 cup Greek yogurt
• 1 -2 teaspoon adobo sauce (from canned Chipotle peppers)
• 2 garlic cloves, finely minced
• 1/4 cup seedless cucumber, finely diced
• 1 teaspoon lemon juice
• 1/4 teaspoon dried dill weed
• salt and pepper, to taste

Instructions

1. Before starting make sure that the chickpeas are well drained and dry. A salad spinner is a great way to eliminate excess water from the chickpeas before placing them on sheets of paper towels to dry or if you don't have a salad spinner, go ahead and place on several sheets of paper towels to dry.

2. With the blade of a chef's knife, break open the cardamom pods and remove seeds. Place the cardamom seeds along with the cumin seeds in a small heavy skillet and toast just until fragrant. Put in a coffee grinder and grind or crush with a mortar and pestle.

3. Add the chickpeas, garlic and chilies to a food processor and pulse several times until mixture is blended and smooth. To the processor add the onions, cilantro leaves, lemon juice, ground spices, baking powder, salt and pepper; pulse to combine. Shape the mixture into 8 small patties and flatten to 1 1/2 to 2 inch diameter.

4. Preheat the oven to 375 degrees, lightly oil a small baking sheet with olive oil, place prepared patties on baking sheet and bake in preheated oven for 5 to 8 minutes per side.

5. In a small dish, combine the ingredients for the yogurt sauce; set aside.

6. Warm the pitas in the oven or over an open flame; to assemble, place 2 patties on each of the warmed pitas, spoon yogurt sauce over all and top with broccoli slaw; fold and enjoy!