400g tin chickpeas, drained, rinsed and dried
Garlic clove, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1⁄2 teaspoon harissa paste
2 tablespoons plain flour
2 tablespoons olive oil
Sea salt

Put all of the above ingredients, except the oil, into a blender and pulse until fairly smooth.

Form into small patties with wet hands.

Fry in olive oil over medium heat until golden. Remove onto kitchen paper to drain any excess oil.

Fill toasted pittas with falafels, goat’s cheese and salad.