Blend the falafel mixture

• Drain and pat the chickpeas dry, then add them to the food processor.
• Add the onion, garlic, parsley, coriander, cumin, ground coriander, baking powder, salt and pepper.
• Pulse until the mixture is finely chopped but still holds together when pressed.

Shape the falafel

• Transfer the mixture to a bowl and chill briefly so it firms up.
• Shape into small even balls or patties with your hands.

Fry the falafel

• Heat the olive oil in a frying pan over medium heat.
• Fry the falafel in batches until deep golden and crisp on all sides.
• Drain on kitchen paper.

Assemble the pita

• Warm the pita breads and spread generously with hummus.
• Fill with the falafel, tomato, cucumber and red onion.
• Finish with a squeeze of lemon and serve.