Place the soaked and drained chickpeas, chopped beet, fresh herbs, garlic, and cumin into a food processor.

Pulse the mixture repeatedly until it is finely ground and resembles coarse sand (do not blend into a smooth paste).

Transfer the mixture to a bowl and gently stir in the flour and crumbled feta cheese.

Form the mixture into 12 small patties or balls. If the mixture feels too loose, refrigerate it for 15 minutes to firm up.

Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat (approx 350°F).

Fry the falafel patties in batches for 3 to 4 minutes per side until they are dark and crispy on the outside.

While the falafel cooks, whisk the Greek yogurt with the lemon juice and a pinch of salt to make a quick sauce.

Warm the pita breads, slice them open, and fill with mixed greens, cucumber slices, the hot beet falafel, and a generous drizzle of yogurt sauce.