In 1-quart saucepan, heat 3⁄4 cup water to boiling.

Stir in bulgur.

Remove from heat; cover and let stand 30 minutes or until tender.

Drain; set aside.

Meanwhile, in food processor, combine beans, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic.

Process with on/off pulses 10 times or until well blended and coarsely chopped (mixture will be wet).

Spoon mixture into large bowl.

Stir bulgur into bean mixture.

Divide mixture into 8 equal portions, about 1⁄4 cup each; shape each portion into 1⁄4-inch-thick oval-shaped patty.

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.

Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown.

Transfer patties to platter; cover with foil to keep warm.

Repeat with remaining tablespoon oil and 4 patties.

Meanwhile, stir together sauce ingredients.

Spread 2 tablespoons sauce in each pita pocket.

Fill each with tomato slices, cucumber slices and falafel patty.