Preheat the oven to 200°C/180°C Fan/Gas 6 and line a baking tray with greaseproof paper.
Blitz the chickpeas, onion, garlic, parsley, breadcrumbs, cumin and olive oil in a food processor until the mixture is combined. Season well.
Shape the mixture with your hands into 15 small falafel balls. Place on the baking tray and bake for 25 minutes.
When ready to serve, toast the pittas. Fill with a few falafels, cucumber, tomato and a generous handful of Florette Bistro leaves. Add a dollop of your favourite sauce, we recommend tzatziki.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!