Instructions

1. Roughly chop the onion, garlic and coriander leaves, then put them in a food processor. Add a handful of the drained chickpeas and pulse until you get a coarse mixture.
2. Add the spices, salt and chipotle, then pulse again for a few seconds. Gradually add the remaining chickpeas, together with the chickpea flour.
3. Pulse until you get a coarse, sticky texture, resembling couscous, scraping the mixture down the sides of the food processor. (You might need to do this in two batches, depending on your food processor).
4. Transfer the mixture to a bowl, then mix in the breadcrumbs and bicarb. Combine well and cover. Chill for a couple of hours.
5. When you’re ready to cook the falafels, take the bowl out of the fridge and form small balls or patties from the mixture. If the mixture is not binding well, add more chickpea flour to it. If you want them crispy, roll them in some breadcrumbs.
6. Place the ready-to-fry falafels onto a plate.
7. Pour some oil in a small saucepan to a depth of 2-3cm. Heat the oil over medium heat. When it’s hot, carefully place 5-6 falafels in the oil and fry them for about 3 minutes until golden brown all over.
8. Using a slotted spoon, transfer them to a plate, lined with kitchen paper towels.
9. Fry the remaining falafels. (You should get about 15).
10. Serve at room temperature.