• Preheat oven to 375° F. Grease a baking sheet with 1 Tablespoon oil
• Drain and Rinse the garbanzos. Combine garbanzos, oil, 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 10-15 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.

* there seems to be a difference between various brands of canned chickpeas and moisture content of the chickpeas (which will effect how well they hold together after baking). You may need to adjust and add slightly more oil if your mixture feels dry.