Cook the peas in a saucepan of boiling water for 1 minute. Drain the peas, then refresh under cold running water and drain again thoroughly.
Place the peas in a food processor with the chickpeas, breadcrumbs, garlic, chilli, spices, mint and salt and pepper, then pulse until roughly chopped. Add the baking powder and egg and pulse until well combined.
Divide and shape the chickpea mixture into golf ball-sized balls, then flatten slightly. Cover and chill in the refrigerator for 30 minutes.
Heat the oil in a large frying pan, add the falafel and cook over a medium heat for 2–3 minutes on each side until golden. Remove from the pan and drain on kitchen paper.
Meanwhile, mix all the ingredients for the dip together in a small bowl and season to taste with salt and pepper.
Serve the falafel with the mint dip, along with warmed wholemeal pitta bread.