Falafel in pita with tahini sauce

Canned chickpeas (400 g), drained 1 onion, sliced 2 cloves garlic ½ bunch fresh parsley ½ bunch fresh coriander 2 tbsp all-purpose flour ½ tsp baking powder salt pepper 1 liter sunflower oil for frying 4 Greek pita breads 8 tbsp ready tahini 2 tomatoes, sliced 1 small cucumber, sliced

Drain the chickpeas well and blend them in a food processor together with the onion, garlic, coriander and parsley.

Add the flour, baking powder, salt and pepper. Mix until you have a pliable dough and shape into small balls. (If the dough sticks, put oil on your hands, it will help).

Heat plenty of oil in a pan and fry the falafel for 3–4 minutes on each side, until golden and crispy.

Drain on kitchen paper. Heat the Greek pita breads for 1–2 minutes in a non-stick pan or oven.

Spread 2 tbsp tahini inside each pita. Place 3 falafel in each pita.

Add tomato, cucumber and fresh parsley. Season with salt and pepper.