1 c. wheat germ
1/2 c. plain yogurt
1/2 c. shredded Monterey Jack cheese
1/4 c. chopped almonds
2 tbsp. parsley, chopped, fresh
2 tbsp. green onion, finely chopped
1/2 tsp. oregano
1/4 to 1/2 tsp. cumin
1/2 tsp. salt
1/4 tsp. garlic powder
2 tbsp. oil
1 c. plain yogurt
2 tsp. horseradish
Mustard
1/2 tsp. tarragon
1/4 tsp. basil
1/8 tsp. salt
1 c. alfalfa sprouts

In a medium bowl, combine 3/4 cup wheat germ, 1/2 cup yogurt, cheese, almonds, parsley, onion, oregano, cumin, 1/2 tsp. salt and garlic powder. Shape into 16 small flat patties. Coat with 1/4 cup wheat germ.

In a small skillet, heat oil. Brown patties 2 minutes on each side.

Combine 1 cup yogurt, the mustard, tarragon, basil and 1/8 teaspoon salt.

Place 2 or 3 patties in each pita half; top with sprouts. Spoon dressing over sprouts.