Instructions

1. Rub the onion, garlic and pepper with the oil (with skin on and as whole) and grill or barbecue them. Set aside and rest. (This can be done well ahead, but keep them in a bowl in the fridge).
2. Pre-soak the chickpeas overnight. The next day drain them and measure out 2 cups. Put these into a large mixing bowl.
3. Remove the skin of the onion, garlic and pepper, then roughly chop their flesh. Add the chopped vegetables to the chickpeas together with the spices, herbs and salt and pepper.
4. Mix well, then put half of the mixture into a food processor. Whiz until you get a coarse texture, resembling fine couscous. (You’ll need to scrape the mixture down the sides of the processor occasionally.)
5. When you’re happy with the consistency (it should stick together) transfer it into a bowl.
6. Repeat with the remaining mixture.
7. Combine the two mixtures and the chickpea flour with a fork, then cover the bowl and chill for 1-2 hours.
8. When you’re ready to cook the falafels, take the mixture out of the fridge and add the baking powder. Using a spoon, shape small balls or patties. You should get about 15 falafels from the mixture. Put the falafels on a plate.
9. Pour some vegetable oil into a small, deep saucepan (the oil should be approx. 3cm deep).
10. Heat the oil over medium heat. When hot, carefully place 5-6 falafels in the oil and fry them for 2-3 minutes, then turn them over and fry until golden brown.
11. Using a slotted spoon, transfer them to a plate, lined with kitchen paper.
12. Repeat the above with the remaining falafels.
13. Serve the falafels with sauces, salads, flatbread/bread of your choice.