Chickpea Falafels, coated with breadcrumbs and fried - crispy on the outside and soft on the inside!
Add all the falafel ingredients to a food processor and mix until you have a soft dough.
Take walnut sized pieces of dough and roll into balls, squash slightly to make little patties (you don't have to do this, they are perfectly happy as little balls but I think they fit into their pitta beds better as patties!)
Put the gram flour, milk and breadcrumbs into three separate bowls. Heat the oil in a large non stick frying pan. You will know the oil is hot enough when a breadcrumb dropped into it starts to sizzle and brown.
Roll each falafel in the flour, dip it into the milk and then coat it in breadcrumbs before popping it carefully into your pan and letting it sizzle away. Turn your falafels frequently until they are brown all over. Drain on a clean tea towel or kitchen paper. It is best to fry them in two or three batches to keep the oil nice and hot.
Toast your pittas, open them up, stuff them with salad leaves, hot falafels and tomato slices, drizzle on a little tahini (or sauce of your choice - hot sauce is very good!) and dig in!