Place 1/3 cup flaxseed in a blender or clean coffee grinder, and process until ground to measure 1/2 cup flaxseed meal; set flaxseed meal aside.
Drain chickpeas over a bowl, reserving liquid. Place chickpeas, garlic, and 1 tablespoon reserved liquid in blender; pulse 5 times or until coarsely chopped. Add flaxseed meal, parsley, and next 5 ingredients (parsley through red pepper); pulse just until mixture is combined. Divide chickpea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Combine breadcrumbs and 1 tablespoon flaxseed in a shallow dish. Dip patties in egg white; dredge in breadcrumb mixture.
Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes on each side or until browned.
Line each pita half with a lettuce leaf; fill each pita half with 1 patty and about 3 tablespoons Mediterranean Chopped Salad. Top each with 1 tablespoon yogurt.
I really enjoyed this recipe, but I would suggest using a food processor and not a blender when it comes time to breakdown the chick peas. There wasn't enough moisture in the recipe for the blender to work well.
The flavors of this sandwich are fabulous - the mediterranean chopped salad is a must. I found that using a processor or hand mashing the chick peas works better than a blender. Also, I can't find 19 oz. cans of chick peas so I end up using two 15 oz. cans and doubling the rest of the ingredients. This makes about 12 falafel patties, which make great leftovers too.
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