Pre-soak the chickpeas overnight, then measure out 2 cups. Put them in a large mixing bowl.

Roughly chop the onion, garlic and herbs, then add these to the chickpeas together with the spices, salt & pepper.

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 regularly. When you’re happy with the consistency (it should stick together) transfer it into a bowl.

Repeat with the remaining mixture.

Now whiz the mushrooms and measure out a cupful.

Combine all the mixtures with a fork, then cover the bowl and chill for a couple of hours.

When you’re ready to cook the falafels, take the mixture out of the fridge and add the baking powder. If necessary, add some more chickpea flour too.

Using a Tbsp, shape small balls or patties. You should get about 18-20 falafels from the mixture. Put the falafels on a plate.

Pour some vegetable oil into a small, deep saucepan. 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 all over.

Using a slotted spoon, transfer them to a plate, lined with kitchen paper towels. Repeat the above with the remaining falafels.

Alternatively, put them on a lined baking tray, then spray them with oil and bake in an oven, at 180°C, for 20 minutes, turning them once.

Serve the falafels warm or at room temperature.