Falafel sandwiches with sesame mint yoghurt sauce

1) In a food processor, combine the chickpeas, 3-4 tablespoons flour, herbs, garlic, cumin, cayenne, egg, salt and pepper; pulse together until almost smooth. Transfer mixture to bowl. The mixture should be firm enough to form balls; if not, add additional flour as needed.

2) Shape mixture into balls about 5cm in diameter. Toss balls in remaining 1/2 cup flour to coat all over. Set aside until oil is hot enough to fry.

3) Heat oil over medium-high heat until about 190C. Test with some extra falafel mix to see if the temperature is right; it should sink and rise to the surface and float. Add falafel balls in batches so as not to crowd them and cook until crisp and golden, about 8 minutes. Carefully remove from oil and drain on paper towels.

Fill pita halves with a few falafel balls, cucumber, lettuce, onions and peppers, and top with yoghurt sauce.

Yoghurt sauce:
Combine all ingredients in a bowl until well incorporated. Season with salt and pepper, to taste. Refrigerate until ready to serve.