Step 1
Cook the lentils in a large saucepan of boiling water for 15 mins or until tender. Drain well.
Step 2
Meanwhile, heat 2 tsp of the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until the onion softens. Add the cumin, coriander, paprika and turmeric and cook for 1 min or until aromatic.
Step 3
Process the lentils, onion mixture, chickpeas, tahini and lemon juice in a food processor until almost smooth. Season with salt and pepper.
Step 4
Place the breadcrumbs on a plate. Shape tablespoonfuls of lentil mixture into small patties to make 16 patties. Dip 1 patty into the breadcrumbs and toss to coat. Place on a plate. Repeat with the remaining lentil mixture and breadcrumbs. Place in the fridge for 30 mins to chill.
Step 5
Meanwhile, combine the mint and yoghurt in a small bowl. Heat remaining oil in a frying pan. Cook the patties, in batches, for 2-3 mins each side or until golden brown and heated through.
Step 6
Split open one end of each pita pocket and fill with lentil patties, cucumber, tomato, radish or onion and extra mint leaves. Serve with mint yoghurt.