Lentil Fritter Pitas With Red Cabbage Slaw

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2 15-ounce cans lentils, rinsed

1/2 cup fresh cilantro leaves, plus more for serving

1/2 cup fresh flat-leaf parsley leaves

1 clove garlic, finely chopped

1/2 teaspoon ground cumin

1/2 cup bread crumbs

kosher salt and black pepper

1/4 head red cabbage, shredded (about 1 1/2 cups)

2 tablespoons fresh lemon juice

3 tablespoons olive oil

1/2 cup low-fat Greek yogurt

1/4 teaspoon crushed red pepper, plus more for serving

4 pocketless pitas, warmed

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