Falafel

Step 1.Soak the dried chickpeas in plenty of cold water for 24 hours; they should triple in size. Drain well and pat dry. Do not use canned or cooked chickpeas or the falafel will fall apart.

Step 2.Add the drained raw chickpeas, onion, garlic, parsley, cilantro, cumin, coriander and salt to a food processor.

Step 3.Pulse repeatedly, scraping down the sides, until the mixture is finely ground and holds together when pressed, like coarse wet sand. Do not puree to a paste.

Step 4.Transfer to a bowl, cover and chill for at least 1 hour (or overnight) to firm up.

Step 5.Just before frying, stir the baking powder and optional sesame seeds evenly through the mixture.

Step 6.Shape into walnut-sized balls or small patties about 4 cm wide, pressing firmly so they hold together.

Step 7.Heat the oil in a deep pan to 175 C / 350 F.

Step 8.Fry the falafel in batches for 3 to 4 minutes, turning once, until deep golden brown and crisp all over. Do not crowd the pan.

Step 9.Remove with a slotted spoon and drain on paper towel.

Step 10.Serve hot in warm pita with tahini sauce, tomato, cucumber and pickles.