Add the chickpeas to a blender with the chilli, olive oil, juice of half a lemon, parsley, paprika, onion, garlic, cumin, ground coriander and season to taste.
Blend until roughly combined and spoon into a bowl.
Mould into bite-sized balls and dust with flour. Place a pan over a medium to high heat and add canola oil. When hot, gently fry the falafel balls for a few minutes a side, until crisp and golden. Remove and drain on kitchen towel.
Cut the pita bread into cubes and fry in the same pan until golden and crunchy.
Serve with asparagus and rocket, and drizzle with olive oil and a squeeze of lemon to dress. Fold the mint into the yoghurt and spoon over the falafel balls.
For extra crunch, roll the falafel cakes in toasted sesame seeds after frying them.
Recipe by Hannah Lewry for City Press’s iMagazine. Download the iPhone app here.