Mini mushroom Falafel with tzaziki and baby button mushrooms

Servers 4-6

For 5

12 mini pita breads, slice a pocket into them
Chop the button mushrooms finely and heat the olive oil in a large frying pan. Fry the baby button mushrooms and chopped mushrooms with the crushed garlic, until the liquid has evaporated. Set aside to cool slightly, and set the baby button mushrooms aside.
In a food processor add the chopped mushrooms, chickpeas, tahini, spring onion, bread crumbs and egg. Process until the mixture is well combined and sticks together, add more bread crumbs if necessary. Season with salt and pepper. Roll the mixture into balls. Dip the balls into the egg wash and then into the bread crumbs.
Place the falafels onto a greased baking sheet and spray them with the olive oil. Bake in a preheated oven of 180C and bake for 20 minutes or until golden and cooked through.
To make the tsaziki, grate the cucumber and sprinkle with a pinch of salt, place the cucumber into a colander and allow the excess liquid to drip out. Gently press the cucumber with the back of a spoon to help the process along. Add the garlic and plain yoghurt and mix together.
To serve, Place a teaspoonful of tsaziki into the pita bread, then the falafel and then place the halved mushrooms into the pita.