Like falafel, but much less messy and much less work.

Ingredients Step
3 c. chickpeas (2 cans, 1 c. from dry) Pat dry.
2 T. oil Heat in a large frying pan, then add chickpeas and saute for 10 minutes.
2 t. cumin powder
2 t. paprika (part smoked)
¼ t. cayenne
½ t. salt		 Combine, then toss with fried chickpeas.
1 T. lemon
1 T. oil
¼ t. black pepper		 Blitz dressing together.
8 c. arugula Toss with dressing.
3-6 pitas Serve chickpeas in pita with dressed arugula, tomato, tzatziki, peperoncini, etc.

Source: Cooking Light (May 2013), as "Fried Chickpea and Arugula Pita Sandwiches with Lime Tzatziki"