Pitas with broad bean felafels, green tahini sauce, pickled radish and herb salad

1.For pickled radish, combine radish and salt in a bowl and refrigerate to pickle (4 hours to 3 days).

2.For felafels, process broad beans, chickpeas, herbs, garlic and spices in a food processor to a fine paste. Stir in flour and bicarbonate of soda, season to taste and roll into walnut-sized balls. Place on a tray lined with baking paper and refrigerate until chilled (15 minutes).

3.For tahini sauce, process ingredients in a blender until smooth and season to taste.

4.Pour oil to 5cm deep in a saucepan and heat to 160C. Preheat oven to 150C. Fry felafels in batches, turning occasionally, until golden and cooked through (3-5 minutes), then transfer to a baking tray and keep warm in oven.

5.Heat a char-grill pan to high. Grill pitas until golden (1-2 minutes each side), then wrap in a tea towel to keep warm.

6.For herb salad, combine ingredients in a bowl and season to taste.

7.To serve, arrange pita bread on plates, top with feta, felafels, herb salad and pickled radish, drizzle with green tahini sauce to taste, and scatter with extra broad beans.