Falafel

Use chickpeas that have only been soaked, never cooked — cooked ones will fall apart in the oil.

Grind the drained chickpeas with the onion, garlic and herbs to a coarse, sandy paste.

Season with cumin, coriander and salt, then chill the mix so it firms up.

Stir in a little baking soda just before frying for a lighter texture, then shape into small balls or patties.

Deep-fry at 175°C (350°F) until deep golden brown and crisp.

Drain and serve hot in flatbread with tahini sauce, salad and pickles.