Put the flour in a bowl and mix with all the other ingredients up to and including the yeast, add the oil and water, mix and knead to form a soft, smooth dough. Divide the dough into 8 portions. On a lightly floured surface, roll out the dough into circles (each approx. 15 cm in diameter). Place on two baking trays lined with baking paper, cover and leave to rise for approx. 1 hr. Brush both sides of the bread with oil.
Bake for approx. 12 mins. in a (convection) oven preheated to 200°C. Remove from the oven, place a kitchen towel immediately over the top, leave to cool.
Blitz the chickpeas in batches. Mix the polenta with all the other ingredients up to and including the salt, knead well by hand until the ingredients have combined to form a compact mass. Shape the mixture into 24 patties. Heat up the griddle then cook the falafel burgers in batches for approx. 2 mins. on each side.
Mix the crème fraîche with all the other ingredients up to and including the pepper. Grill the pita breads on the hot griddle for approx. 1 min. on each side, if so desired. Cut open the pitas, fill with the falafel burgers, radish and dressing.