Heat olive oil in a skillet over medium-low heat.

Sauté diced onion and minced garlic until onion is wilted and garlic is golden brown (about 8 minutes).

Add chili pepper or jalapeno to the skillet and stir.

Remove from heat and let cool.

In a food processor, combine lime juice, sautéed onion mixture, cooked chickpeas, and rice.

Process until the mixture is a smooth puree, scraping down the sides as needed.

Transfer the mixture to a large bowl.

Add half of the breadcrumbs to the bowl.

Season with salt, black pepper, and red pepper to taste.

Mix until all ingredients are thoroughly combined.

Preheat grill or broiler.

Shape the mixture into 3-inch-round patties, about 1/2-inch thick. If the patties don't hold their shape, add more breadcrumbs.

If broiling, place patties on a broiler pan or cookie sheet lined with oiled aluminum foil.

Grill or broil for 5 to 10 minutes per side, or until lightly browned, keeping 3-5 inches from the heat source.

Turn patties carefully when one side is done.

Check frequently to prevent burning.

Warm pita pockets and serve each with 2 falafel patties, shredded lettuce, alfalfa sprouts, green pepper, and tahini mustard.