Preheat the oven to 400°F. Place the flour, baking powder, and salt in a large bowl. Add 1 tablespoon olive oil and egg and mix to combine. Add milk and mix until parts of the dough begin to pull away from the sides of the bowl, about 2-3 minutes.
Turn the dough out onto a very lightly floured surface and divide it into 4 equal parts. Roll each into a round shape, ¼-inch thick, dusting as needed. Place the disks about 1-inch apart on parchment paper and place in the oven.
Bake for 2 minutes, then turn and bake for 3 more minutes. Remove the pitas from the oven and allow to cool.
For the falafels, add all the ingredients except for canola oil into a food processor and pulse until combined. Scrape down the sides with a spatula, as needed. Form little balls from the mixture and flatten them into small patties. Heat 2 tablespoons canola oil in a large skillet over medium heat. Fry the falafels for 3-4 minutes on each side and remove from the heat.
Transfer your pitas to four serving plates. Add falafels, and top with slices of radish, toasted pine nuts, and mixed baby lettuce. Serve with lemon slices on the side for squeezing over top.
• You can make your falafels and pita bread ahead of time to save some time in the morning. Just wrap them when cool and freeze. Defrost at room temperature and refresh in a hot cast-iron skillet.
• You can also use store-bought gluten-free pita bread.
• Falafels also taste great served with over-easy eggs! Omit the lemon slices if you add over-easy eggs.