This eastern classic can be done easily at home and with great ingredients. Versatile, delicious and satisfying. They can be stored for up to 3 days making them a great easy grab and go option, for those busy working days!

INGREDIENTS

2 cups dried chickpeas

½ tsp baking soda

1 cup fresh parsley leaves, stems removed

¾ cup fresh cilantro leaves, stems removed

½ cup fresh dill, stems removed

1 small onion, quartered

7-8 garlic cloves, peeled

Salt to taste

1 tbsp ground black pepper

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp cayenne pepper, optional

1 tsp baking powder

2 tbsp toasted sesame seeds

Olive oil for frying

METHOD

(One day in advance) Place the dried chickpeas and baking soda in a large bowl filled with water to cover the chickpeas by at least 2 inches. Soak overnight for 18 hours (longer if the chickpeas are still too hard). When ready, drain the chickpeas completely and pat them dry

Add the chickpeas, herbs, onions, garlic and spices to a blender or processor and blitz for 40 seconds at a time until all is well combined forming paste like mixture

Transfer the falafel mixture to a container and cover tightly. Refrigerate for at least 1 hour or (up to one whole night)

Just before frying, add the baking powder and sesame seeds to the falafel mixture and stir with a spoon

Scoop tablespoonfuls of the falafel mixture and form into patties

Add a few tablespoons of olive oil to a pan and add to a medium-high heat. Carefully drop the falafel patties in the oil, let them fry for about 3 to 5 minutes or so until crispy and medium brown on the outside. Avoid crowding the falafel in the saucepan, fry them in batches if necessary

Serve falafel patties with a salad with tahini or hummus, arugula, tomato and cucumbers. Enjoy!