Blend a package of precooked chickpeas and add spices to taste (cardamom, parsley, cumin, coriander).

Mix until you have a homogeneous blend.

Shape the falafel balls and fry in 3 tablespoons of oil in a non-stick frying pan until golden and crispy.

Meanwhile, cut the cherry tomatoes and red onion into thin slices.

Heat the Sfogliata Durum Wheat in a nonstick skillet for 20 seconds per side.

Garnish with salad, cherry tomatoes, red onion and 2 warm Falafel.

Close the piada, wrap it in itself and serve with yoghurt sauce.)