Falafel in Whole-Wheat Pita

1 cup packed, fl at Italian parsley leaves
1 small onion, quartered 
2 15.5-ounce cans garbanzo beans, drained and rinsed
2 eggs
2 teaspoons dried cilantro,  or 4 teaspoons fresh chopped
2 tablespoons tahini (sesame paste) 
Olive or saffl ower oil
4 whole-wheat pitas 
8 lettuce leaves
1 large tomato, sliced (about 2 slices per sandwich)

In a food processor or blender, blend parsley and onion until smooth. Drain off liquid. Transfer to a small bowl and set aside.
Place the beans in a food processor or blender, and blend until smooth. Add eggs one at a time, followed by onion-parsley mixture, cilantro, and tahini, blending until smooth.
Lightly coat a large skillet with oil, and heat over medium heat. Carefully place 1 tablespoon of batter at a time into the pan, and press with the back of the spoon to fl atten slightly. Sauté until golden brown on the bottom, turn, and brown the other side. (Instead of frying, you can bake these in a 375°F oven: Lightly coat a baking sheet with oil, and spoon the mixture onto the
pan, again using the back of the spoon to flatten slightly. Bake for 15 to 20 minutes, or until set.) Serve each patty in a whole-wheat pita with two lettuce leaves and tomato.
Makes 4 sandwiches.