1.

Put the chickpeas, onion, 2 garlic cloves, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but still chunky, scraping down the sides of the bowl once or twice.

2.

Add the flour and baking powder and pulse until you have a soft mixture that you can roll into balls. Roll into meatball-sized balls, and flatten each slightly.

3.

Stir together the yogurt, lemon juice and a big pinch of salt.

4.

Finely crush or grate and stir in the last garlic clove.

5.

In a shallow pot or skillet, heat about 1/2-inch of oil until it’s hot but not smoking.

6.

Cook the falafel for a few minutes per side, without crowding the pan, until they’re golden and crisp.

7.

Transfer to a paper towel lined plate.

8.

Serve immediately, wrapped in lettuce leaves, with garlic sauce and Sriracha.