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In food processor, finely chop green onions, garlic, parsley leaves and mint. Add the chickpeas, bread crumbs, coriander, cumin, baking powder, salt, red pepper and allspice, blend until coarse puree forms.
With hands, shape bean mixture, by scant 1/2 cups, into eight 3-inch round patties and place on sheet of waxed paper. Coat both sides of patties with cooking spray.
Heat nonstick 10-inch skillet on medium-high heat until hot. Add half of the patties and cook until dark golden brown, about 8 minutes, turning them over once. Transfer patties to paper towels to drain. Repeat.
Cut off top third of each pita to form a pocket. Place two warm patties in each pita. Serve with choice of accompaniments.
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