Falafel and salad pittas

Method

1. Pulse the chickpeas in a processor until coarsely ground. Add the onion, herbs, garlic, flour, baking powder, chilli, cumin and tahini, if using, and pulse to a coarse paste. Season, shape into 16 small discs and chill on a baking tray for 20 minutes.
2. Heat the oil in a large frying pan over a medium heat. Add half the falafel and cook for 2-3 minutes each side, until golden. Remove with a slotted spoon and drain on kitchen paper while you cook the rest.
3. Fill each pitta with 2 falafel and some tomato, cucumber and extra coriander leaves. Serve 2 per person, with lemon wedges to squeeze over.