Falafel

Cover the dried garbanzo beans with a few inches of cold water and soak at least overnight, 24 hours is better, then drain very well.

Put the drained beans in a food processor with the diced onion, garlic, parsley, salt, pepper, cumin, coriander, cayenne, baking soda, flour and lemon juice.

Pulse and process to a very finely ground mixture, but not a puree or paste, scraping the sides down halfway; it must be fine enough to hold a shape.

Press it into a bowl, cover and rest an hour or two in the fridge so the flavours meld and it is easier to work with.

Shape into small balls with a sorbet scoop, moistening your fingers so they are easier to work with.

Fry in 350F oil about five minutes, until brown and crispy outside, then drain on a rack.

Or flatten them into patties and pan fry a couple of minutes per side, which also suits stuffing into a pita.

Serve with tahini sauce, or in a pita swiped with hummus with diced tomato, cucumber and onion and a drizzle of tahini.