Place the chickpeas in your food processor and pulse until broken up but not pasty. (you could also do this with a fork or a potato masher)
Mix the chickpeas with the garlic, egg, spices and parsley and season to taste.
Place the flour, egg and breadcrumbs in separate bowls.
To make the coleslaw, combine all the ingredients and set aside. To make the yoghurt dip/spread, mix all the ingredients and set aside.
With damp hands, form the chickpea mixture into patties and place first into the flour, then egg and finally into the breadcrumbs, coating well each time.
Heat the oil in a large frying pan and fry the patties until golden brown on both sides and heated through.
Drain on kitchen paper and set aside.
To serve, place the chickpea patties (falafels) and some of the coleslaw in a wrap/pita and drizzle some of the yoghurt dip over the patties.