4 servings (serving size: 2 pita halves)

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

(Totals include Mediterranean Chopped Salad)

Ratings & Reviews

passion4food's Review

August 17, 2010
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.

rebeccaj321's Review

August 19, 2013

rmdollish review

September 14, 2015
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.