Baked Felafel Pita Sandwich.....

Found this recipe that i'm going to have to try....

Doesn't it look yummy?

• Here are the ingredients:
  For the falafel:1 15-ounce can chickpeas, drained and rinsed1/4 cup minced onion2 cloves garlic, minced2 teaspoons ground cumin1/2 teaspoon ground coriander1/2 teaspoon salt1/4 cup cilantro leaves (tightly packed)1/4 cup parsley leaves (tightly packed)2 tablespoons olive oilPlain, dried breadcrumbs for forming balls (optional)
• 
  For the salad:1 cup chopped romaine lettuce2 small tomatoes, seeded and chopped (about 1 cup)
  4 whole-wheat pita pocket breads
  

Tzatziki

• Ingredients
  Makes 4 cups
  3 medium cucumbers, peeled, seeded, and cut into 1/2-inch chunks
  2 teaspoons salt
  2 cups Homemade Yogurt, or prepared
  2 teaspoons minced garlic
  2 tablespoons finely chopped fresh dill
  1 tablespoon chopped fresh mint
  1 tablespoon extra-virgin olive oil

In a colander, toss together cucumbers and 1 teaspoon salt. Place colander in sink, and let cucumbers drain for 20 to 30 minutes.
Press cucumbers to extract excess liquid. Transfer to a bowl; mix in yogurt, garlic, dill, mint, oil, lemon juice, and remaining teaspoon salt. Refrigerate about 1 hour to allow flavors to blend; serve at room temperature.

First, combine all of the falafel ingredients except 1 tablespoon of olive oil and the breadcrumbs in the bowl of my food processor. Processe the mixture for 10 seconds, stop the motor, scrape down the sides of the bowl, and process for 10 more seconds. The ingredients should be well incorporated but the mixture should still be slightly coarse; go through 1 or 2 more processing cycles to achieve this consistency, if necessary.
Divided the mixture by level tablespoons and formed each tablespoonful into a ball. Taking a tip from Vicarious Foodie, lightly roll the falafel balls in plain dried breadcrumbs to help hold them together during baking and placed them on a unlined baking sheet.

Brushe the falafel balls with the remaining tablespoon of olive oil and place them in a 425F oven. Bake the falafel in 4 stages. After 10 minutes, rotate baking sheet front to back. After 20 minutes, use a spatula to flip the balls. After 30 minutes, rotate baking sheet front to back again. After 40 minutes, remove the falafel from the oven.
Serve the falafel in pita pockets with the chopped romaine, tomatoes, and tzatziki sauce.