This zucchini-chickpea sandwich takes its inspiration from falafel. It is filling enough for dinner, and satisfies herbivores and carnivores alike.
Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into eight 4-by-1/2-inch patties.
Saute patties in oil until golden and crisp, 2 to 3 minutes per side.
Halve pitas and stuff with patties, yogurt, lettuce, and mint.
