falafel pitas with cucumber-yogurt dressing

This has been in my Things I Should Make folder for a couple of weeks now, and on Friday I finally took my own advice. While it doesn't taste at all authentic it was fast, cheap, and pretty yummy. I have no regrets. Also, I learned that I need and want more plain yogurt in my life.

Falafel Pitas with Cucumber-Yogurt Dressing
from Cooking Light

1/4 cup minced red onion
1 tablespoon Dijon mustard
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (1-ounce) slice whole wheat bread, torn into pieces
1 large egg
1 large egg white
1 1/2 tablespoons olive oil
2 (6-inch) whole wheat pitas, split
1 cup arugula
1/2 cup
Cucumber-Yogurt Dressing (1/4 c. minced red onion, 1/2 c. seedless chopped cucumber, 1 c. plain yogurt)

Combine first 10 ingredients in a food processor; pulse 6 times or until well blended (mixture will be wet).
Heat olive oil in a large nonstick skillet over medium-high heat. Spoon about 1/3 cup chickpea mixture per patty into pan; cook 4 minutes on each side or until golden brown.
Line each pita half with 1/4 cup arugula, add 1 patty to each pita half, and spoon 2 tablespoons Cucumber-Yogurt Dressing into each pita half.

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