Ingredients until well blended. Refrigerate until ready to use.
All ingredients. Refrigerate until ready to use.
Chickpeas in food processor until almost smooth. Add all remaining ingredients except cracker crumbs, pitas and spinach; process until well blended. Add cracker crumbs; process just until blended. (Gradually add up to 1/4 cup [60 mL] water [or up to 2 Tbsp. (30 mL) water for trial recipe] if mixture is too dry to hold together, mixing well after each addition.) Shape into 32 (3/4-inch-thick) patties (or into 16 patties for trial recipe), using a #20 scoop to portion out chickpea mixture for each patty.
On well-oiled 350ºF-flat top grill 1 to 2 min. on each side or until golden brown on both sides. Transfer to full-sheet pan (or to half-sheet pan for trial recipe). Bake in 350ºF-convection oven 4 to 6 min. or until heated through.
For each serving:
2 Tbsp. (30 mL) Roasted Red Pepper-Mayo Spread onto centre of 1 warm pita bread. Top with 1/3 cup (75 mL) spinach leaves, 2 warm Falafels and 1/2 cup (125 mL) Tomato-Cucumber Salad; wrap pita around filling.