Pop the onion, ground spices, garlic, salt, parsley and fresh coriander in a blender or food processor. Blitz until the onion starts to break down to a sludge and the herb stalks have yielded to the blades.

Add the lemon juice and drained chickpeas and blend to a smooth paste. Taste for seasoning and set aside in a bowl.

Make the salad by combining the Spanish onion, tomatoes and cucumber in a bowl, then drizzle in the olive oil and season with salt and freshly ground black pepper.

Tumble the pretty leaves on top for stirring through just before serving.

Mix the garlicky drizz ingredients together in a jug, ready for pouring.

Heat a wide non-stick frying pan with two tablespoons of water in the bottom. Once this evaporates, you know your pan is hot enough.

While it heats, schmear each pita with the falafel mix.

Splash a tablespoon of olive oil into the frying pan, then gently swish the pitas, mix-side down on to the pan and heat for two to three minutes until the falafel mix is golden but still has bits of green poking through.

Flip the pitas out of the pan and stack them under a clean tea towel to keep warm. Repeat again with the rest of the oil and schmeared pitas.

When ready to serve, pop the salad and drizz on the table along with the pitas and instruct eaters to tumble a handful of salad over the falafel mix, then drizzle some drizz and fold.