2) Meanwhile, make the yogurt sauce. Mix the yogurt with the 115g finely chopped mint leaves and a generous pinch of salt. Chill in the fridge.
3) Throw the peas, edamame, ground spices, shallot, garlic, remaining whole mint leaves, olive oil and salt into a food processor. Whizz it up and puree until smooth. It won't get completely smooth because of the edamame, but process until it is as smooth as possible.
4) Scrape the mixture into a big bowl and stir in the flour. The mixture will still be pretty soft. Not to worry!
5) Pour enough oil into a large cast iron skillet so that it's 1/2cm deep. Heat over medium heat until shimmering. Meanwhile, with wet hands, shape the pea mixture into 12 small patties the size of a golf ball, and then gently drop into the oil. Fry until the bottoms are dark caramel brown, about 2 minutes, and then carefully flip over. Brown the other side, and then remove from the pan and drain on a paper towel-lined plate.
Serve warm in a pita bread pocket stuffed with the fresh veggies and a spoonful of the yoghurt sauce.