In a solid bowl, use a potato masher to mash the drained chix peas. You can leave some small chucks, but not whole chix peas. Don't use a food processor as you want some texture to the chix peas and the food processor will make them too smooth unless you are very careful.
In a food processor, add the onion, garlic, parsley, spices and lemon juice. Process until smooth.
Add the processed mixture to the chix peas. Add the Egg Replacer, Baking Powder and Bread Crumbs. Mix well.
The mixture should be moist enough to hold together, but not sticky. If it is too dry, add a little liquid from the chix peas. If it is too wet, add some bread crumbs.
Form the falafel mix into golf ball size balls and then flatten so they are flat on both sides and about1/2 inch thick at most.
Coat a large fry pan with either avocado oil or olive oil and heat to medium. Place the falafel patties in the pan. Fry until dark brown and then flip and do the same on the other side. You may need to add a little more oil on the flip.
Cucumber Sauce
Peel the cucumber and cut in half length wise. Carefully remove the seeds - save as much of the cucumber as possible.
OPTIONAL - I like to cut the cucumber in strips, salt, cover with a towel and place some type of weight on top to press out some of the liquid. I press for about 10 minutes.
Finely chop the cucumber and place in a bowl.
In a separate small bowl, combine the yogurt, mayo, dill and salt and pepper. Mix well.
Add the sauce to the cucumbers, mix well and refrigerate for at least 15 minutes before using.
Notes
Build Your Falafel
Cut your pita in half and open up the pita pocket.
Spoon in the cucumber sauce to coat one side of your pita and sprinkle in the feta cheese.