Dean Edwards served up a tasty crispy falafels in pitta for a summer’s day on Lorraine.

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.