1 heaped tbsp finely chopped parsley 1 small red chilli, deseeded and finely chopped 2 cloves of garlic, finely chopped 1 tsp cumin 1 tsp sesame seeds a squeeze of lemon juice 1 large egg plain flour, for dusting vegetable oil, for frying 4 pitta breads 2 handfuls rocket for the minty yogurt 150ml natural yogurt 1 heaped tbsp finely chopped mint 5cm piece cucumber, diced For the falafel, drain the tin of chickpeas, then tip them into a bowl and mash. Mix in the spring onions, herbs, chilli, garlic, cumin, sesame seeds, lemon juice and some seasoning. Next crack the egg into the mixture and stir to combine. Cover and leave for about half an hour in a cool place (in the fridge, if it's on) to firm up. Meanwhile, mix all the minty yogurt ingredients together. To form the falafels, flour your hands and spoon a heaped teaspoon of the mixture into them, then roll it into a ball. Dust with a little flour, set aside. Repeat with the rest of the mixture - it's a bit messy, but worth it and you should end up with about 16 falafels. Heat ½ cm of vegetable oil in a frying-pan. Fry the falafels for five minutes or until they are crispy. Keep them moving as they cook. Grill the pittas and fill each with four falafels, rocket and a drizzle of minty yogurt.