Place the drained chickpeas, flour, parsley, garlic, spices, salt and 2 tablespoons olive oil into a blender. Blend until a smooth paste forms. Add a little water if the mixture is too dry and crumbly.
To roll your falafel, have a bowl of water near to keep your hands wet. Take approximately 1 heaped tablespoon of falafel mix in your hands and roll into balls. Place them on a tray.
Heat the rice bran oil in a saucepan over medium-high heat, shallow fry the falafel until golden and crunchy, alternatively, oven bake at 220°C until golden brown for approximately 30 mins.
To make the salad, place the tomatoes, cucumber and herbs into a bowl and dress with lemon juice and remaining 2 tablespoons of olive oil. Season with salt and pepper just before serving.
To serve, gently warm your pita bread in the toaster or oven at 180°C for 3 minutes until soft but not crunchy. Top your pita with hummus, salad and falafels. Drizzle with olive oil and a squeeze of lemon juice.
