2) In a food processor, pulse together the chickpeas, chilli flakes, ground cumin, egg, salt and black pepper to form a coarse consistency. Add the flour, parsley and coriander and pulse until mixture starts pulling from the sides of the food processor.
3) Remove the mixture to a large bowl and stir in the onion/pepper/garlic mixture. Chill the falafel dough until ready to cook.
4) Roll the falafel dough into 2cm rounds then form the rounds into an oblong quenelle shape, like a rugby ball.
5) In a heavy-bottomed frying pan heat 1cm of oil over a medium heat to 180C. Cook the falafel balls, a few at a time, until golden brown, about 5 minutes. Be sure to turn them so they do not burn or stick to the bottom of the pan. Drain on paper towels and sprinkle with salt while still hot.
6) Open the pitta bread along one side to make pockets. Place 3 to 4 falafels inside. Stuff with lettuce, tomato and cucumbers and drizzle yoghurt sauce generously on the inside. Serve immediately.
1) Mix the ingredients together in a small bowl and chill until ready to use.