Seitan Falafels - cooking recipe

Ingredients

16 ounces seitan (I used the Westsoy brand in the red box)
1 cup pumpkin seeds (raw)
1 cup dry breadcrumbs
2 tablespoons dried parsley
1 1/2 teaspoons cumin seeds
1 1/2 teaspoons coriander
3/4 teaspoon cayenne
2 tablespoons olive oil
3 garlic cloves (pressed in a garlic press)
1 tablespoon tamari soy sauce
1 teaspoon flax seed (ground)
1/4 cup water
1/4 cup lime juice (lemon is also good)
1 teaspoon coarse salt
4 -8 pita breads

Preparation

Drain the Seitan. Process in the food processor until it crumbles.
Add the pumpkin seeds to the Seitan and process again until they are well combined.
Remove from the processor and put into a large bowl.
Add the bread crumbs, parsley, cumin, coriander, cayenne, ground flax seed, garlic, salt, tamari and the olive oil, tamari, water, lime juice and salt.
Mix the above ingredients until well combined. I used my little hand mixer which made the mixing go faster. I did this for a few minutes to activate the ground flax and water to create a binder.
Put into the fridge to let the flavors set up. An hour should be enough.
Once that is done, preheat your oven to 425'F.
Put a piece of parchment on your baking sheet and spray it lightly with oil.
Using wet hands shape into balls. Then flatten the patties a little.
Place on the baking sheet with a little space between each pattie Spray top of each pattie with oil.
Bake for about 20 minutes on one side, then 10 on the other.
Warm the pita breads then cut in half.
Put 2-4 patties into a pita bread with some greens and sliced tomato.
If desired top with a little sour cream or yogurt.
Bon Appetit!