Bean and Barley Pita Tostadas with Spicy Cucumber Sauce
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Bean and Barley Pita Tostadas with Spicy Cucumber Sauce
Bean and Barley Pita Tostadas with Spicy Cucumber Sauce
Spicy Cucumber Sauce:
1 cup plain Greek yogurt
1/3 cup peeled, chopped cucumber
1 tbsp. lemon juice
2 tsp. chopped fresh mint
2 tsp. Mina Spicy Harissa Sauce
Garlic salt to taste

1/4 cup pearl barley
1/2 cup chopped onion
1/2 cup shredded carrot
1/2 cup chopped walnuts
1 tbsp. ground cumin
1 tbsp. curry powder
2 tsp. garlic salt
1 (15- oz.) can Raley's Garbanzo Beans, rinsed, drained and patted dry
1 Raley's Egg
1/4 cup Raley's Vegetable Oil, plus extra for brushing over pita bread
2 pita bread rounds
Shredded romaine lettuce
Diced tomato
Sliced red onion

Skip the harissa sauce if you prefer a milder flavor.

Prep: 30 minutes, Cook: 50 minutes, Serves: 4

1. Stir together all cucumber sauce ingredients in a small bowl; cover and refrigerate until ready to serve.

2. Cook barley in boiling water for 40 minutes or until tender; drain and rinse with cold water. Place in a food processor with onion, carrot, walnuts, seasonings, beans and egg. Pulse on and off until mixture is fairly smooth with some chunks remaining. (May be prepared 1 day ahead and stored covered in the refrigerator.)

3. Shape into 16 small flat patties. Fry in 1/4 cup hot oil in a large skillet for 3 minutes on each side or until golden brown. Drain on paper towels.

4. Split pita bread to make 4 equal round pieces. Place on a baking sheet and brush lightly with remaining oil; broil for a minute or two on each side until golden and crisp. Top with lettuce, tomato, onions, burgers and cucumber sauce.

Nutritional Information:
588 calories, 18 g protein, 37 g total fat (8 g sat.), 52 g carbohydrate, 10 g fiber, 9 g sugar, 57 mg cholesterol, 806 mg sodium, 16 points