For the Falafel:

• 1 15 ounce can chickpeas, drained and mashed

• 1 small onion, grated

• 1 to 2 tablespoons plain yogurt

• 1/4 cup soft bread crumbs

• 2 cloves garlic, minced

• 4 green onions, finely chopped

• 1 tablespoon chopped fresh parsley

• 1 teaspoon lemon juice

• 2 jalapeño chiles, seeds and stems removed, minced

• ½ teaspoon baking powder

• 2 teaspoons ground coriander

• 1 teaspoon ground cumin

• Pinch of salt

• Spray oil

For the Sabra Salsa:

• 1 avocado, diced

• ½ cup plain yogurt

• 2 jalapeño chiles, seeds and stems removed, minced

• 2 tablespoon chopped onion

• 2 tablespoons lemon juice

• Chopped fresh parsley

• Salt to taste

• To Serve

• 6 flat breads or pita bread

• Lettuce leaves

• 1/4 lemon