Falafel

Let’s make it

1. Soak the dried chickpeas in plenty of cold water for 24 hours, keeping them refrigerated.
2. Drain the soaked chickpeas well and pat them dry, they stay raw and should split in half when pressed.
3. Put the chickpeas, onion, garlic, parsley, coriander, cumin, ground coriander, salt, pepper and cayenne in a food processor.
4. Pulse until the mixture looks like coarse wet sand that holds together when squeezed, scraping the bowl down a couple of times.
5. Cover and rest in the fridge for at least 30 minutes.
6. Stir in the bicarbonate of soda just before frying.
7. Shape into balls or thick patties about the size of a walnut with wet hands or a falafel scoop.
8. Heat the oil in a deep pan to 175°C, a scrap of mixture should sizzle at once and float.
9. Fry in batches for 4 to 5 minutes, turning once, until deep brown and crisp.
10. Drain on kitchen paper and serve hot in flatbread with tahini sauce, pickles and tomato.