White bean pita burgers with yogurt-tahini sauce

 Year-Round Fresh pg. 77 4 serv. 6 points STOVE
1 15 oz can cannellini beans, rinsed and drained
¾ c whole wheat panko bread crumbs
1 carrot, finely shredded
3 T chopped fresh flat-leaf parsley
1 lg egg
½ plus 1/8 t salt
½ t ground cumin
¼ t ground coriander
1/8 t cayenne
3 t olive oil
¼ c plus 2 T plain fat-free Greek yogurt
¼ c water
1 ½ T tahini
1 ½ T lemon juice
1 garlic clove, minced
4 (6”) whole wheat pita breads, halved
8 romaine or Bibb lettuce leaves
8 heirloom tomato slices, halved
Lemon wedges

1. Place beans in large bowl. Using potato masher or fork, coarsely mash beans. Add panko, carrot, parsley, egg, ½ t salt, ¼ t cumin, coriander, and cayenne and stir to combine. Shape mixture into 8 small patties.
2. Heat 2 t of oil in large nonstick skillet over medium heat. Add patties and cook, turning once until lightly browned, about 8 minutes.
3. Meanwhile, to make sauce, whisk together yogurt, tahini, water, lemon juice, garlic, remaining 1 t oil, remaining 1/8 t salt, and remaining ¼ t cumin in small bowl.
4. Line pita breads with lettuce leaves; fill with burgers and tomato slices. Drizzle with sauce. Serve with lemon wedges.  (2 filled pita halves is one serving)