Step 1

Place peas, chickpeas, spices, baking powder, garlic, sesame seeds, four, half the mint and onion in a food processor, season well and pulse to a coarse paste.

Step 2

Shape into 12 patties and place on a baking tray lined with baking paper.

Step 3

Heat 2cm oil in a large frypan over medium-high heat and fry the falafel for 2 minutes each side or until dark golden and crisp. Drain on paper towel.

Step 4

To assemble each pocket, spread 2 tbs hummus inside each pita. Top with falafel, tomato, pickled peppers and remaining mint leaves and onion. Squeeze over lemon juice to serve.