1. Preheat the oven to 200C. Pierce the eggplant with a fork all over and cut into quarters. Wrap in foil and bake for approximately 20 minutes or until it is well done. Remove from the oven and allow to cool. Meanwhile, reduce the heat to 150C and bake the falafels on a lightly greased sheet of baking paper for 7 minutes, turn the falafels halfway through and continue to heat through for another 7 minutes or until slightly crisp.
2. Peel the skin off the eggplant under cold running water and mash with a fork in a medium sized bowl. Gently mix in the garlic, tahini, lemon juice, greek yoghurt and season with sea salt. Mix until well combined then top with the olive oil and set aside.
3 .In a large bowl combine the cucumber, cherry tomatoes, red onion, coriander and flat leaf parsley. Toss until well combined and set aside.
4. Gently cut along the pita bread edge to create a pocket. Spread the eggplant dip inside the pocket, fill with 3 falafels, a good spoon of the mixed salad and dil pickles.