Falafel pitas | Reader's Digest Asia

Ingredients

• 1 can chickpeas, about 400 g, drained and rinsed
• 1 teaspoon extra virgin olive oil
• ½ teaspoon ground cumin
• good pinch of cayenne pepper
• good pinch of turmeric
• 1 clove garlic, crushed
• 1 tablespoon lemon juice
• 1 carrot, finely grated
• 1 tablespoon chopped fresh coriander
• salt and pepper
• 4 large, oval pita breads, about 75 g each
• ½ cos lettuce or 1 heart of cos lettuce, shredded
• 2 roma tomatoes, thinly sliced
• ⅓ cup (90 g) low–fat natural yogurt
• 2 tablespoons chopped fresh mint