Falafel - cooking recipe

Ingredients

4 scallions, cut into 1 inch pieces
2 cloves garlic, halved
1/2 cup coarsely chopped fresh cilantro
1/4 cup coarsely chopped of fresh mint
1 (15 ounce) can chickpeas, rinsed and drained
1/2 cup plain dried breadcrumbs
1 teaspoon ground cumin
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon Tabasco sauce
vegetable oil cooking spray
2 tablespoons olive oil
4 pita pockets, warmed
shredded lettuce
chopped tomato
sliced onion
Herbed Cucumber Yogurt
1 cup plain low-fat yogurt
1 clove garlic, minced
2 tablespoons fresh lemon juice
1 kirby cucumber, seeded and chopped
sea salt
pepper

Preparation

To make Herbed Cucumber Yogurt: Add all yogurt ingredients to a mixing bowl; whisk to combine; cover and chill until ready to serve.
To make Falafel: Add the scallions, garlic, cilantro, and mint to the container of a food processor; pulse until mixture is finely chopped.
Add the chickpeas, breadcrumbs, cumin, baking powder, salt, and Tabasco; continue to pulse until the batter has the consistency of cooked oatmeal.
Lightly oil hands and form mixture into 4 burger shaped patties.
Spray each patty lightly with cooking spray.
Let the olive oil get hot (but not smoking) in a large skillet over medium heat.
Fry patties for about 4 minutes on each side or until golden brown and crisp.
Transfer cooked patties to a paper-towel lined plate.
Put cooked patty into warmed pita pocket with shredded lettuce, chopped tomatoes, and sliced onions.
Serve with Herbed Cucumber Yogurt.