Flaxseed Falafel Sandwich

Ingredients

• 1/3 cup flaxseed
• 1 (19-ounce) can chickpeas (garbanzo beans)
• 2 garlic cloves, crushed
• 1/4 cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground red pepper
• 1/4 cup dry breadcrumbs
• 1 tablespoon flaxseed
• 1 large egg white, lightly beaten
• 1 teaspoon olive oil
• Cooking spray
• 4 (6-inch) pitas, cut in half
• 8 curly leaf lettuce leaves
• Mediterranean Chopped Salad
• 1/2 cup plain fat-free yogurt

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. (Totals include Mediterranean Chopped Salad)