In a food processor, put green cowpeas, onion, coriander, curry leaves,salt, chili powder, cumin, oregano, paprika, gram flour, and garlic. Mix well until all ingredients are well incorporated.

Form balls. Dust lightly with gram flour.

In a fry pan, shallow fry the falafel balls on medium heat until golden brown. Remove and place them on a plate lined with kitchen towel.

In a large bowl, put flour, sugar, salt yeast and oil. Mix well. Add milk and knead to form a soft dough. Cover with kitchen towel or cling film and put it on a warm place to proof.

When the dough has proof, divide into 10 equal size balls. Roll the ball using a rolling pin to 1 inch thick. Let it proof for 2 minutes.

On medium heat, put a skillet pan and the pita bread. When bubbles form, turn the bread, apply some cooking oil and cook until nicely brown. Remove from the skillet pan and put on a plate lined with kitchen towel.

Mix all the ingredients in a bowl.

TO ASSEMBLE:

Cut the pita bread into two halfs. Open the pita bread and spread the spicy yoghurt, sprinkle some onions (you may add finely chopped tomatoes and lettuce) add the falafels balls. Add some more yoghurt and ketchup or chili sauce.