Finely chopped the onion and gently fry for 3-4 mins using some of the olive oil.

Crush the garlic and add it to the onion cooking for a further 2-3 mins then remove from the heat

Drain and rinse the chickpeas and transfer to a mixing bowl. Add the sautéed onion and garlic and crush together with a potato masher until the mixture is broken down.

Add the cumin, mixed herbs, the zest of the lemon and mix well. Taste and season with salt and pepper. Break and beat the egg, add it and mix together.

Preheat the oven to 200C/400F/Gas 6. Divide the mixture into 16 walnut-sized balls and place on a non-stick baking tray. Rest in the fridge for 20-30 minutes.

Remove the falafel from the fridge, drizzle with the remaining oil and bake for 25 minutes, or until crisp and golden-brown. Turn occasionally to ensure even cooking.

Make a salad to go with the falafel using the juice from half of the lemon

Lightly toast the pita breads then carefully slice open along one side using a knife.

When ready to serve, arrange a little salad in each pitta, top with some of the falafels and add a squeeze of juice from the lemon half.