Makes 10-12 falafels
1 can chickpeas drained and patted dry, good sized bunch of parsley and coriander (a full handful when chopped up), 4 garlic cloves, 2 shallots or 1/2 white onion, 2 tbsps sesame seeds, 1 1/2 tsps cumin seeds, salt and pepper, 3-4 tbsps plain flour, olive oil
Firstly drain chickpeas and pat dry. Place chickpeas, shallots, parsley, coriander, sesame seeds, cumin and salt and pepper into blender and blitz until you have a roughish mixture - be careful not to blitz so much that you make a paste. Then begin adding flour, one tbsp at a time until you have a less sticky mixture that you can mould with your hands easily (without sticking). Place this mixture in the fridge for an hour or two to help it keep its shape when cooked. Take out of the fridge and make ‘patties' with your mix (mine were roughly 1cm thick and 3cm wide). Pour a little olive oil into a frying pan and heat gently then fry the falafels for 4 minutes on each side or until browned and crispy.
Serve with salad (and we also had garlic and herb dip and humous) - enjoy!