Flaxseed Falafel Sandwich

• 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
• 1/2 cup plain fat-free yogurt

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)

flaxseed, chickpeas, garlic, parsley, lemon juice, ground cumin, salt, ground coriander, ground red pepper, breadcrumbs, flaxseed, egg white, olive oil, cooking spray, pitas, yogurt

Taken from www.myrecipes.com/recipe/flaxseed-falafel-sandwich (may not work)