Red Pepper Falafel Cakes

I am becoming a big fan of the falafel!  These are yummy and not too hard to make. From Chatelaine October 2013

1. Whirl a 540 ml of chickpeas (drained and rinsed) with 1/3 cup fine bulgur, 4 garlic cloves, 1 small onion, 1 egg, 1 1/2 tsp each ground cumin and coriander and 1/4 tsp salt in a food processor until they are finely chopped.  Stir in 2/3 cup all purpose flour and 1/3 cup finely chopped roasted red pepper.  Scoop batter into 1 tbsp balls.
2. Heat a large non stick frying pan over medium.  Add 2 tsp canola oil, then half of batter balls.  Lightly press each with the bottom of a spoon to flatten into a cake.  Cook until golden and warmed through, 2 to 3 minutes per side.  Repeat with 2 tsp canola oil and remaining batter balls.  Serve in pita halves with greek yogurt, tomato and cucumber.