Chickpea, Flax, & Oatmeal Burgers with Tzatziki

Burgers:
6 tbsp. flax
1 can chickpeas, rinsed & drained
1/4 cup rolled oats
2 cloves garlic
2 tbsp. water
1/4 cup chopped fresh mint
2 tbsp. lemon juice
2 tsp. ground cumin
1 tsp. salt
1/8 tsp. black pepper
1/4 cup bread crumbs
1 egg, lightly beaten
1 tbsp. olive oil
4 whole wheat hamburger buns
1 medium tomato
1/2 cup alfalfa sprouts

Tzatziki:
1/2 medium cucumber, peeled, seeded, grated, and squeezed dry
1/4 cup fat free plain yogurt
1/2 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. black pepper

to make burgers: In a food processor, combine chickpeas, oats, garlic and water. Pulse until coarsely chopped. Add the mint, lemon juice, cumin, salt, pepper and 5 tbsp. of the flax. Pulse until the mixture is just ocmbined. Divide the mixture into 4 equal portions and shape each into 1/2 " thick patty.

Combine the bread crumbs and remaining flax on a plate. Dip the burgers in the egg, then dredge in the bread crumb mixture.

In a large nonstick skillet, heat the oil over medium high heat. Add the burgers and cook for 5-6 minutes per side, or until golden.

To make the tzatziki: In a small bowl, combine the cucumber, yogurt, garlic, salt and pepper. Cover and refrigerate for an hour before serving if possible