Servings: Serves: 4

2 cans garbanzo beans ( 16oz.cans) 2 cans garbanzo beans ( 16oz.cans)
1 Tablespoons canola oil, divided 1 Tablespoons canola oil, divided
Olive oil- for brushing tops of falafels Olive oil- for brushing tops of falafels
¼ cup chopped onion ¼ cup chopped onion
2 cloves garlic, peeled 2 cloves garlic, peeled
2 teaspoons ground cumin 2 teaspoons ground cumin
1 teaspoon ground coriander 1 teaspoon ground coriander
¼ teaspoon cayenne pepper, or to taste ¼ teaspoon cayenne pepper, or to taste
½ teaspoon salt ½ teaspoon salt
Black pepper, to taste Black pepper, to taste
1 Tablespoon lemon juice 1 Tablespoon lemon juice
½ cup chopped fresh parsley ½ cup chopped fresh parsley
3-4 large pita pockets, cut in half. 3 to 4 large pita pockets, cut in half.
1 cucumber, sliced 1 cucumber, sliced
1 tomato,sliced 1 tomato,sliced
1 cup lettuce 1 cup lettuce
feta cheese, crumbled for topping feta cheese, crumbled for topping
Tahini, Tzatziki, Hummus, or Greek Yogurt for topping Tahini, Tzatziki, Hummus, or Greek Yogurt for topping

Preheat oven to 375° F. Grease a baking sheet with 1 Tablespoon oil
Drain and Rinse the garbanzos. Combine garbanzos, onion, garlic, cumin, coriander, cayenne, salt, pepper, lemon juice in a food processor. Pulse until everything is finely minced (but not pureed), scraping down the sides as necessary. Fold in chopped parsley.
Form the mixture into 12 balls and place onto prepared cooking sheet. Flatten the balls into ½ inch thick patties. Brush the tops of the patties with olive oil. Bake 10 to 15 min on each side.
Stuff each half of Pita pocket with 2 falafels, lettuce, tomato, and cucumber. Top with some crumbled feta cheese and a dollop of Tahini, Tzatziki, Hummus, or Greek yogurt or any other topping of your choice.

You can forgo the pit and have this on a bed of your choice of greens for an even healthier kick. I chose Spinach, Romaine and mixed greens with a light tahini dressing.  You can forgo the pit and have this on a bed of your choice of greens for an even healthier kick. I chose Spinach, Romaine and mixed greens with a light tahini dressing.