Chickpea and herb falafel

4 cups chickpeas – rinsed, drained

3 cloves garlic – chopped

1 tbsp cumin seeds

1 tbsp coriander seeds

¾ cup coriander leaves – finely chopped

¼ cup mint leaves – finely chopped

½ cup flat-leaf parsley – finely chopped

½ cup onion – coarsely chopped

⅓ cup plain flour

¼ tsp bicarbonate of soda

1 egg – lightly beaten

½ cup sesame seeds

Vegetable oil for frying

Place cumin and coriander seeds in a frying pan and cook, stirring, over low-medium heat until fragrant. Cool.

Place cooled seeds in a mortar and crush with a pestle to form a coarse powder.

Using a food processor or blender, process or grind chickpeas until finely chopped and almost a paste. Transfer to a bowl.

Add ground spices, garlic, herbs, onion and salt and pepper to taste, then mix well. Stir in flour, bicarbonate of soda and egg until well combined.

Roll tablespoonfuls of mixture into walnut-sized balls then roll in sesame seeds to coat. Place on a tray. Cover and refrigerate for 1 hour (or overnight) to firm.

Pour oil into a large, deep frying pan until 5cm-deep. Shallow-fry falafel in batches, turning until golden all over, then drain on paper towels.

Serve with tarator sauce and lemon wedges.

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Chickpea and herb falafel