For the falafel combine all the ingredients, except the breadcrumbs, flour and olive oil in a food processor and pulse until combined (do not blend until smooth!!!). Then add the flour a tablespoon at a time and pulse it in (not blending fully, again!) until the dough is not sticky anymore. Chill in the frisge for half an hour.

In the meanwhile peel the cucumber. Then cut into very thin slices (preferably with a mandoline). Add it into a bowl and salt generously. Let sit for 20 minutes.

In the meantime slice up the raidshes and tomatoes and wash the salad.

For the beetroot sauce add all of the ingredients to a food processor and blend until smooth. If the sauce is too thick add some water or olive oil!

After chilling take about 1 tablespoon at a time of the falafel dough and roll out in your hands into a small ball. Toss in the breadcrumbs until they cover the ball fully. Repeat with the rest of the dough. Heat up the oil in a pan and add the falafel. Let fry on this side for about 2-3 minutes on medium high heat before tossing. Do not toss around in the pan immediately since the dough still is a little bit soft. After those 2-3 minutes, start tossing them around in a pan softly and fry for another 5-6 minutes until they are golden brown on each side and crispy.

Prepare the Tzatziki. Take a clean kitchen towl and place the salted and sliced cucumber in it. Squeeze out all of the remaining water of the cucumber and put it back into the bowl. Press the garlic and add it along with the greek yoghurt. Combine everything well and season with more salt if desired.

To serve fill the pita with hummus, the veggies and the tzatziki. Add the falafel on top and drizzle with the sauce. Serve and enjoy !