Dean Edwards makes crispy falafels in pitta with chickpeas and salad on Lorraine.

Dean says: “This is a great Mediterranean inspired vegetarian street food that is ideal for the summer.”

The ingredients are: 1 400g tin organic chickpeas drained, 2 cloves garlic crushed, 1 tbs ground cumin, 1 tbs ground coriander, ½ tsp ground cinnamon, 1 tsp harissa, 2 tbs fresh parsley, 1 tbs plain flour,4 warmed pitta breads, Tub hummus, ½ red onion sliced, Salad leaves for serving, Tahini sauce for dressing and Lemon cut into wedges.

To prepare the dish, add spices along with the chick peas and other ingredients to a food processor and blitz until fine consistency, season and roll into golf ball size pieces, chill to help set shape then shallow fry in 1” hot oil for 5-6 minutes or until golden

Smear some hummus into the warmed pitta breads then stuff in some salad leaves, place on the falafels then garnish with some red onion. Drizzle over some tahini sauce before serving with a wedge of lemon.