YOGURT Sauce: Combine all ingredients; cover. Refrigerate several hours to allow flavors to blend.
FALAFEL: PROCESS chickpeas in food processor until coarsely chopped and almost smooth. Add all remaining ingredients except cracker meal, pita breads, lettuce and cucumbers; process until well blended. Add cracker meal; process just until blended. Gradually add up to 1/4 cup water (or up to 2 Tbsp. water for trial recipe) if mixture is too dry to hold together, mixing well after each addition. Shape into 32 (3/4-inch-thick) patties (or into 16 patties for trial recipe), using a #20 scoop to portion out the chickpea mixture for each patty.
COOK on well-oiled 350ºF-flat top grill 1 to 2 min. on each side or until golden brown on both sides. Transfer to full-sheet pan (or to half-sheet pan for trial recipe). Bake in 350ºF-convection oven 4 to 6 min. or until heated through.
FOR each serving: Toss 1 cup of the greens with 2 Tbsp. of the Yogurt Sauce and 1/2 oz. of the cucumbers; place on half of 1 pita bread. Top with 1 cooked Falafel patty; fold in half.