To make the falafel, blend the chickpeas, garlic, onion, spices and parsley in a food processor until just smooth.
Empty into a bowl, add in the flour and season to taste. It will taste quite strong, but it needs to be since it will mellow when it’s cooked.
Mix the Ballymaloe Original Relish and Ballymaloe Mayo together in a separate bowl. Set aside
Heat the oil in a frying pan on a medium heat. Flour your hands and shape the mixture into 4 patties and fry them in the frying pan over a low – medium heat until golden on both sides (3-4 minutes on each side approx).
Serve the falafels in the warmed pitta/flatbread and spoon over the relish and mayonnaise mixture. Add seasonal chopped/grated vegetables to serve.