Method

1. The night before, place the chickpeas in a mixing bowl and generously cover with water. Chickpeas will double in size, so allow for enough water and an appropriate sized bowl. Allow soaking for 12-24 hours.

2. In a food processor or strong blender, blitz the parsley till it's finely chopped.

3. Put the soaked chickpeas, garlic cloves, onion and spices in the blender and blend chickpeas till they have a texture similar to couscous. Add the bicarbonate of soda and blend till combined.

4. Once combined, place the falafel mixture in the fridge to rest for 10-20mins

5. Remove the falafel mixture from the fridge, and gently form 16 disc-shaped patties. Coat them in sesame seeds if using, and place on a tray with baking paper to prevent sticking.

6. Place a medium-sized fry pan over a medium flame and heat the oil. Next to the stove, place some paper towel on a plate to put the falafel on after frying.

7. Test the heat of the oil by putting a few crumbs of the mixture in the oil. The oil is ready when bubbles form around the crumbs, and you can hear a faint sizzle.

8. Fry the falafels in the oil, for a few 1-2 minutes till they look to be golden brown underneath. Carefully turn them over and cook them on the other side. Remove from oil with a slotted spoon and place on a paper towel to absorb excess oil.

9. Serve the falafels hot!