Fry the onion in 15 ml of oil for 4 minutes, then add garlic for 2 minutes.
Mash the drained chickpeas with the sautéed onion and garlic in a mixing bowl.
Mix in the cumin, herbs, lemon zest, seasoning, and beaten egg.
Preheat oven to 200°C and chill 16 small mixture balls on a tray for 30 minutes.
Drizzle with oil and bake for 25 minutes until crisp and golden brown.
Whisk lemon juice, salt, pepper, and olive oil, then toss with cucumber, tomato, and lettuce.
Lightly toast the pitta breads and slice them open along one side.
Fill pittas with salad and falafels, add lemon juice, and serve with remaining salad.