Instructions

1. Soak about 200g chickpeas overnight, then drain and measure out 2.5 cups (use the rest for stews, hummus, soups etc).
2. Roughly chop the onion, garlic, parsley and put these in a food processor. Add a handful of the chickpeas and pulse until you get a coarse mixture.
3. Add the spices, salt and harissa, pulse again, then gradually add the remaining chickpeas together with the chickpea flour.
4. Pulse until you get a coarse but sticky texture, resembling fine couscous., scraping the mixture down the sides of the food processor. (You might need to divide the mixture into two batches, depending on your food processor)
5. When you’re happy with the consistency (it should be sticky) transfer the mixture to a bowl. Add the lemon zest and bicarb. Combine well and cover. Chill for a couple of hours.
6. When you’re ready to cook the falafels take the mixture out of the fridge and, using a Tbsp and your palms, create small balls or patties. If the mixture is not binding well, add more chickpea flour to it.
7. Place the falafels onto a plate.
8. Pour some oil in a small saucepan to a depth of 2-3cm. Heat the oil over medium heat then test with some crumbs. When it’s sizzling, carefully place 5-6 falafels in the oil and fry for 2-3 minutes on each side until golden brown all over.Using a slotted spoon, transfer them to a plate lined with kitchen paper towels.
9. Fry the remaining falafels. (You should get about 16-18 falafels).
10. Serve at room temperature.