Falafel and salad pittas recipe | delicious. magazine

Ingredients

• 2 x 410g cans chickpeas, drained and rinsed
• 1 small onion, finely chopped
• Large handful fresh flatleaf parsley
• Large handful fresh coriander, plus extra to serve
• 1 garlic clove, roughly chopped
• 3 tbsp plain flour
• 1 tsp baking powder
• ½ tsp crushed chilli flakes
• ½ tsp ground cumin
• 1 tbsp tahini
• 150ml vegetable oil, for shallow-frying
• 8 wholemeal pitta breads, warmed
• 16 cherry tomatoes, halved
• ½ cucumber, thickly sliced
• Lemon wedges, to serve