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1
Before starting make sure that the chickpeas are well drained and dry. A salad spinner is a great way to eliminate excess water from the chickpeas before placing them on sheets of paper towels to dry or if you don't have a salad spinner, go ahead and place on several sheets of paper towels to dry.
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2
With the blade of a chef's knife, break open the cardamom pods and remove seeds. Place the cardamom seeds along with the cumin seeds in a small heavy skillet and toast just until fragrant. Put in a coffee grinder and grind or crush with a mortar and pestle.
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3
Add the chickpeas, garlic and chilies to a food processor and pulse several times until mixture is blended and smooth. To the processor add the onions, cilantro leaves, lemon juice, ground spices, baking powder, salt and pepper; pulse to combine. Shape the mixture into 8 small patties and flatten to 1 1/2 to 2 inch diameter.
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4
Preheat the oven to 375 degrees, lightly oil a small baking sheet with olive oil, place prepared patties on baking sheet and bake in preheated oven for 5 to 8 minutes per side.
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5
In a small dish, combine the ingredients for the yogurt sauce; set aside.
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6
Warm the pitas in the oven or over an open flame; to assemble, place 2 patties on each of the warmed pitas, spoon yogurt sauce over all and top with broccoli slaw; fold and enjoy!
