* '''For the Falafel'''
* 2 Medium white Onions, quartered
* 3-4 Cloves Garlic
* 2 x 410g/14½ oz Cans Chick peas, drained
* 2 Teaspoons Ground cumin
* 1 Teaspoon Bicarbonate of soda
* Salt and Cayenne pepper
* 25g/1oz Coriander leaves
* 25g/1oz Parsley
* 4 tablespoons Plain flour
* Vegetable oil for Frying
* '''For the Cucumber salad'''
* ½ Red onion, finely chopped
* ¼ Cucumber, deseeded, Diced
* 2 Tablespoons fresh chopped Mint
* 150g/5oz Natural yogurt
* '''To serve'''
* 6 Pitta breads
* 2 Little gem Lettuces, Shredded
* 1 Red onion, thinly sliced
* Extra fresh Coriander to garnish

===Method===
* Finely chop the Onion and Garlic in a Food processor.
* Add the Chick peas, Cumin, Bicarbonate of soda and plenty of seasoning and blitz until a smooth paste.
* Take out of the processor and put into a bowl.
* Finely chop the Coriander and Parsley and stir into the Chickpea mixture then press together into a ball.
* Take off dessertspoons of the mixture and Mould into Egg shaped ovals with your hands then roll in Flour.
* Chill for 30 minutes.
* Mix the Cucumber salad ingredients together and chill.
* Pour Oil into a Frying pan so that it is about 1 cm/½ inch deep, heat up then Fry the Falafel in batches, turning until crisp and golden Brown.
* Lift out of the pan with a Slotted spoon and drain on kitchen paper.
* Continue cooking the Falafel in batches until all are cooked.
* Cook the Pitta breads in a hot ridged Frying pan or under the Grill until puffy.
* Cut in half and fill with a little Lettuce, spoonfuls of the Cucumber salad and Red onions.
* Garnish with extra Coriander and serve immediately.
* '''Falafel'''
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