Pack a pukka picnic

For the raita:
1/2 a cucumber
200g Greek yoghurt
bunch of fresh mint (about 20-25 large leaves), chopped

1. Grate the carrots on a vegetable grater and set aside.
2. Drain and rinse the chickpeas. Place in the bowl of a food processor along with the garlic, fresh coriander, ground cumin, ground coriander, salt and pepper.
3. Process to a rough paste then add the grated carrot, egg and flour and process just enough to blend. It should still be a bit coarse.
4. Form the mixture into walnut-sized shapes. Heat the oil in a frying pan and fry for 3-4 minutes on all sides until golden and cooked through.
5. To make the raita, scoop out the seeds from the cucumber with a teaspoon and finely chop the flesh. Combine with the yoghurt and mint.
6. To assemble, cut the pitta breads through the middle and pop into the toaster until just softened. Use a sharp knife to carefully split open the 'pocket'.
7. Spread the inside with a heaped tablespoon of raita and fill with the falafel balls. Wrap each pocket individually in baking paper. Store in the fridge until ready to pack.