Instructions

1. Pre-soak the chickpeas overnight. The next day drain them and measure out 2.5 cups. Put these into a large mixing bowl.
2. Roughly chop the onion, garlic, red pepper, herbs and add these to the chickpeas. Then add the chickpea flour, baking powder, ground cumin, ground coriander, salt & pepper.
3. 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.
4. When you’re happy with the consistency (it should stick together - add more chickpea flour, if it doesn't) transfer it into a bowl.
5. Repeat with the remaining mixture.
6. Combine the two mixtures with a fork, then cover the bowl and chill for 1-2 hours.
7. When you’re ready to cook the falafels, take the mixture out of the fridge and, using a tablespoon and your palms, shape small balls or patties. You should get about 18 falafels from the mixture. Put the falafels on a plate.
8. Pour some vegetable oil into a small, deep saucepan, place it on the hob 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 all over.
9. Using a slotted spoon, transfer them to a plate, lined with kitchen paper towels.
10. Repeat the above with the remaining patties/balls.
11. Serve the fried falafels with your chosen condiments, salad and flatbread.