Rinse bulgur & place it in a medium bowl. Cover with cold water & let soak until it is tender to the bite, 20 to 30 minutes. Drain thoroughly & squeeze out any excess water. Fluff to separate the grains.
Combine tomatoes, fennel, parsley, cilantro, radishes, lettuce & scallions. Add bulgur & toss.
Whisk together the oil, lemon juice, garlic, cumin, cinnamon, cayenne, salt & pepper. Pour over the salad & toss. Chill, covered, in the refrigerator. Serve surrounded by warm pita halves.