FLAXSEED FALAFEL SANDWICH 1/3 cup flaxseed 1 (19-ounce) can chickpeas 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 (recipe follows) 1/2 cup plain fat-free yogurt

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 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 lettuce leaf; fill each pita half with 1 patty and 1/3 cup Mediterranean Chopped Salad. Top each with 1 tablespoon yogurt.

Serves 4.

MEDITERRANEAN CHOPPED SALAD

1 cup diced tomato
1/2 cup diced peeled English cucumber
2 tablespoons chopped green onions
2 tablespoons chopped fresh cilantro
2 teaspoon minced seeded jalapeño pepper
2 teaspoon fresh lemon juice
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper

Combine all ingredients in a medium bowl; toss gently. Let stand for up to 2 hours. 

Serves 4.

1 Serving - 2 pita halves: Calories: 507 (Cal. from fat: 26%), Fat: 14.4g (Saturated: 1.7g), Cholesterol: 1mg, Sodium: 1,100mg, Carbohydrate: 79.3g, Protein: 21.7g.

[Cooking Light, May 2000]