baked falafel

Original recipe found here.  
serves 2

Falafel
15oz can chickpeas, drained
2 tablespoons flour
2 tablespoons finely chopped parsley
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon pepper

Remaining Ingredients:
½ cup crumbled feta cheese
2 pita breads (5” diameter)
½ cup thinly sliced red onion
1 cup chopped tomatoes
1 cup chopped green leaf lettuce

1. Preheat the oven to 400 degrees F. Combine all falafel ingredients in a food processor and pulse until well blended. Scoop the bean mixture into a bowl and shape into 8 equal sized patties. Place on a greased baking sheet, brush each with olive oil and bake for 20 minutes.
2. Divide the hot falafel among the two warmed pita breads and top with chopped lettuce, tomato, thinly sliced red onion, crumbled feta, and sauce. 

*The original recipe uses lemon tahini sauce, but it didn't work out at all by following the directions. I ended up making tzatziki sauce to go with it and it was delicious.