Place the chickpeas in a food processor or blender with the onion, garlic, spices, herbs, breadcrumbs and a little salt and pepper. Blend briefly to make a chunky paste.
Take dessertspoonfuls of the mixture and flatten into cakes. Heat a 1 cm (½ inch) depth of oil in a frying pan and fry half the falafel for about 3 minutes, turning once until crisp and golden. Drain on kitchen paper and keep warm while cooking the remainder. Serve the falafel in warmed split pitta breads filled with torn little lettuce, coriander leaves and spoonfuls of minted cucumber and yogurt salad.