Flaxseed Falafel Sandwich |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
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 |
Directions:
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)
|
|