Method:

1. Soak chickpeas with the baking soda in water overnight. Drain and rinse once softened.
2. Add the onion, herbs, garlic and spices to a food processor and pulse to combine. Add 2-3 cups of the soaked chickpeas and season with salt and pepper. Pulse together until well combined. Taste and adjust the seasoning if needed.
3. Heat oil in a deep frypan to 180C. Form balls using 2 Tbsp of falafel mixture and carefully drop into the hot oil. Fry for 3-5 minutes on each side, remove with a slotted spoon and drain on a paper towel, season with a little salt and repeat with remaining falafels mixture.
4. Combine the salad ingredients in a medium bowl, drizzle to lightly coat in olive oil and season with salt and lemon juice to taste.
5. Heat the pita bread in the oven, microwave or in a pan over the stove top. To serve, cut the pita breads in half and fill the centre of the pita pocket (or use as a wrap) with garlic sauce, falafels, salad and sriracha if desired.

Our friends at Wine Selectors suggest pairing this dish with a Vermentino.