Place 1 cup (approx. 200g) dried chickpeas in a pot and cover generously with water. Bring to a boil, and after 3 minutes turn off the heat and cover. Let sit for an hour before draining.

In a small bowl, mix together 2 tsp each of ground cumin, ground coriander, ground pepper, smoked paprika (optional), with 1 tsp salt and ½ tsp baking powder. Set aside.

In a food processor, place the drained chickpeas, along with ½ onion (coarsely chopped), 4 garlic cloves, ½ cup fresh parsley (or swap with either dill or coriander), 1 tbs olive oil, 1 tbs lemon juice, and 1 tbs roasted sesame seeds.

Sprinkle the spice mix on top, along with 3 tbsp chickpea flour and pulse until the mixture is quite fine*. Transfer to a bowl and refrigerate 1 hour.

Using a small (1 tbs volume) batter scoop with lever release action, scoop up a heaping amount of the mixture pressing it firmly into the scoop (your fingers should be wet). Release onto a baking tray lined with parchment paper and then flatten a bit into patties*. Place them snugly next to each other.

I like to freeze them at this point, and then transfer to a freezer bag to use when you like (they are also less likely to fall apart when frying when cooked from frozen).

Fry in hot vegetable oil (such as rapeseed) until golden brown. You can also bake them, brushing with olive oil before putting into a hot oven (190c) for 15-20 minutes, turning them over once at the halfway point.

Makes around 20 falafel.

* If you find your mixture is crumbling you can add a bit more chickpea flour.