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Falafel
Small can chickpeas, drained and rinsed (you can also use 5oz cooked broad beans as a change)
Half a small onion, finely chopped
Half teaspoon ground coriander
2 tablespoons chopped parsley (optional)
2oz feta cheese, drained and chopped
1 tablespoon flour
2 tablespoons oil
6 mini pitta breads
1 Little Gem lettuce, torn
3 tablespoons natural bio yoghurt
little finely chopped mint (optional)
1/4 cucumber, sliced
1 apple, cored and sliced
Put the chickpeas into a food processor with the onion, spices, parsley and feta and a small amount of water, and process until finely chopped (or finely chop the ingredients by hand and mix in a bowl)
Divide the mixture into 6 portions then press into small oval patties between floured hands. Heat the oil in a frying pan and fry for 5 minutes, turining several times, until golden (or you could put them in the oven to bake for 20 minutes). Meanwhile warm the pitta breads.
Split the pittas, pop a little lettuce and a falafel into each one, then spoon in a little plain yogurt, or yogurt with the chopped mint added. Serve with the cucumber and apple slices (or put them into the pitta as well, if there's room).