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Preheat oven to 350°F. Combine chickpeas, cumin, coriander and pepper in a small bowl. Mash with a potato masher or a fork. Stir in lemon juice, flour, parsley and garlic. Shape mixture into an oval, 1/2-inch-thick patty. Carefully brush with milk, then dip into breadcrumbs, turning to coat. Place on a baking sheet lined with parchment paper. Bake for about 10 minutes or until heated through, turning once. Serve in pita half with tomato slices, onion, tzatziki sauce and salad dressing. Serve with zucchini and tomato tossed with 2 teaspoons olive oil and roasted.