0 Picture
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
Details
Servings 4
Adapted from myrecipes.com
Preparation
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.
Drain chickpeas over a bowl, reserving liquid. Place chickpeas, garlic, and 1 tablespoon reserved liquid in food processor; 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) Look for salad in key ingd.
507 cal, 14.4g fat, 21.7g protein, 79.3g carb, 9.9g fiber, 1100mg sodium
Review this recipe