• 1 tin of chickpeas
• bunch of fresh flat parsley
• bunch of fresh coriander
• 5 cloves of garlic, roughly chopped
• 1 onion, roughly chopped
• 2tsp ground coriander
• 1tsp cumin seeds
• salt and black pepper
• 1tsp baking powder
• small handful of sesame seeds
• 2tbsp tahini
• 1tbsp olive oil
• 1 tbsp gram flour

1. Add everything to a food processor and blitz on short blasts until the mixture resembles porridge, then leave to chill in the fridge for an hour
2. Heat a chip pan/deep heavy bottomed pan with sunflower oil
3. Take the mixture from the fridge and shape into balls/flattened balls/dinosaurs then fry for 3-5 minutes until just passed golden

If the falafels fall apart while cooking, add another tablespoon of gram flour