To make the falafel, put the chickpeas in a blender or food processor and process until smooth. Add the garlic, cumin and ground coriander and process again until well mixed. Add the chilli, fresh coriander, egg and 1 tablespoon of the flour and process again briefly. Season to taste. Transfer to a bowl and chill for about 30 minutes to firm the mixture.
Meanwhile, to prepare the salad, put the cabbage, carrot, cucumber and onion in a bowl and mix together.
Lightly flour your hands with the remaining flour and shape the chickpea mixture into eight patties. Heat the oil in a frying pan and fry the patties, in batches if necessary, for about 3 minutes on each side until crisp and golden. Drain well on paper towel.
Meanwhile, warm the pita breads in a toaster or under the grill and stir the lemon juice into the hummus to thin it slightly. Cut a slit lengthways in the side of each bread to form a pocket. Spread 1 tablespoon of hummus inside each pocket, then stuff in two falafel patties with some salad. Serve immediately.
2½ portions vegetables
If you'd like to make your own hummus, follow our Basic hummus recipe.