Falafel

Cover the dried garbanzo beans with a few inches of cold water and soak at least overnight; 24 hours is better.

Drain the soaked beans very well and put them in a food processor.

Add the diced onion, minced garlic, chopped Italian parsley, salt, black pepper, cumin, coriander, cayenne, baking soda, flour and a squeeze of lemon juice.

Pulse on and off, then process to a very finely ground mixture that is not a puree or a fine paste; stop halfway to scrape the sides down and mix.

Transfer to a bowl, press and pack it down, cover and rest in the fridge an hour or two so the flavours meld and it handles more easily.

Shape into small balls with a scoop, keeping the fingers damp so the mixture does not stick.

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

Variation without a deep fryer: flatten them into patties and pan fry a couple of minutes per side, which is also the better shape for a pita sandwich.

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