Chickpea Subs

3 15-ounce cans chickpeas, drained
3 cloves garlic
1 teaspoon fresh parsley
1 Tablespoon chopped onion
1 teaspoon cumin, ground
2 eggs
1/4 (one-quarter) cup whole wheat flour
8 ounces plain nonfat yogurt
1 teaspoon lemon juice
12 whole grain subs
1/2 (one-half) iceberg lettuce, shredded
3 tomatoes, diced

Process chickpeas in food processor until coarsely chopped. Add garlic, parsley, onion and cumin and process for a few seconds. Add eggs and flour and process briefly. Remove chickpea mixture from the machine and chill in for one hour. Combine yogurt and lemon juice and mix well. Set aside.
Using a tablespoon, make about 60 small ?meatballs? with the chickpea mixture. Place on lightly sprayed cookie sheets and bake in a preheated 375 degree oven for 10 to 15 minutes or until very crisp. Remove from oven. To assemble each sandwich, cut each sub in half and pile on five chickpea balls, shredded lettuce and diced tomatoes. Top with yogurt sauce. Yields 12 sandwiches.