4 cups cooked chickpeas
4 slices bread
4 garlic cloves
8 scallions
1/4 cup fresh cilantro
1/4 cup fresh parsley
2 tsp. baking powder
2 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. chili powder

Put all ingredients in a food processor until finely chopped.  Knead with hands, and form balls about 2 inches across, or a little less.  Flatten and place on a baking sheet which has been lightly sprayed with a nonstick cooking spray.  Spray tops of patties with cooking spray, as well.  Bake at 350*F for 10 minutes, then turn over and bake for 5 more minutes, or until golden brown. 

Serve falafel with warmed pita pockets, tahini sauce and fresh relish.

Pita Pockets
Wrap pita pockets in aluminum foil and heat in the oven at the same time as baking the falafel.

Tahini Sauce
1/2 cup tahini
1/3 cup lowfat plain yogurt
1 Tbsp. honey
1 Tbsp. fresh lemon juice
1 Tbsp. water (approx.)

Stir together to make a thick sauce about the consistency of heavy cream.

Fresh Relish
1 large tomato, diced
1/2 english cucumber, diced
1/2 green bell pepper, diced
1/4 cup diced sweet onion (eg. Vidalia)
1 Tbsp. fresh lemon juice
salt and freshly ground black pepper to taste

Combine all ingredients, toss well.