Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3
Patsy Jamieson
Recipe by Cooking Light May 2000

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Recipe Summary

Yield:
4 servings (serving size: 2 pita halves)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • (Totals include Mediterranean Chopped Salad)

Nutrition Facts

507 calories; calories from fat 26%; fat 14.4g; saturated fat 1.7g; mono fat 4.8g; poly fat 7g; protein 21.7g; carbohydrates 79.3g; fiber 9.9g; cholesterol 1mg; iron 7.5mg; sodium 1100mg; calcium 248mg.
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