Lentil Fritter Pitas with Red Cabbage Slaw

I'm such a bad blogger.  Yesterday was my blog's 2nd birthday and I did nothing special for it!  I put it on our calendar (I know, I'm a nerd, right?!) and I had planned to do something special, but it just didn't happen.  I could blame it on the on-line classes I've been taking, but that would just be the easy way out.  Well anyway, in an effort to make up for neglecting a birthday, I present you with this meal that I found in the August issue of Real Simple magazine.  These fritters reminded me a lot of falafel, minus the cilantro because sadly, our plant has died.  They were a delicious, meatless option for a nice warm summer evening.  I think my favorite part was the slaw topping.  I could eat that right out of the bowl!

2 (15 ounce) cans Lentils, rinsed
1/2 cup Cilantro, plus more for serving (RIP, cilantro plant!)
1/2 cup Flat Leaf Parsley
1 Garlic Clove, finely chopped
1/2 teaspoon Ground Cumin
1/2 cup Bread Crumbs
Salt & Pepper
1/4 head Red Cabbage, shredded (about 1 1/2 cups)
2 tablespoon Fresh Lemon Juice
3 tablespoons Olive Oil
1/2 cup Greek Yogurt
1/4 teaspoon Crushed Red Pepper Flakes, plus more for serving
1/4 cup Water
4 pocket-less pitas, warmed
*Roasted Red Pepper Hummus, we added this

In a food processor, puree 1 can of the lentils with the cilantro, parsley, garlic, and cumin until nearly smooth.  Transfer to a bowl and mix in the bread crumbs, the remaining can of lentils, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.  Form into sixteen 1/2-inch thick patties.  In a large bowl, using a wooden spoon, lightly mash the cabbage with the lemon juice, 1 tablespoon of the oil, and 1/4 teaspoon each of salt and pepper, then set aside.  In a small bowl, stir together the yogurt, crushed red pepper, and water.  Heat 1 tablespoon of the remaining oil in a large nonstick skillet over medium-high heat.  Working in 2 batches, cook the patties until browned, about 3-4 minutes per side, adding the remaining tablespoon of oil to the skillet for the second batch.  Dividing evenly, spread each pita with hummus then top with the patties, cabbage mixture, yogurt sauce, and the additional cilantro and crushed red pepper flakes.