Soak your chickpeas in water overnight (at least 8 - 12 hours), then drain and rinse them. (Do not use canned chickpeas for falafel, or they’ll turn to mush!)

Add the chickpeas, onion, herbs, garlic, and seasonings to a blender or food processor and blitz until the mixture has a coarse, grainy texture - don’t blend it until completely smooth.

Add the flour and baking powder, mix everything and then chill your falafel mixture for 30 - 60 minutes. (This makes it much easier to create firm falafel balls which hold their shape when fried).

Use your hands or an ice cream scoop to form the falafel balls (this recipe should make about 9 - 12 falafel balls, depending on the size). If the mixture is too wet, add a little more flour, and if it’s too dry, add a squeeze of lemon juice or wet your hands before forming the balls.

Arrange the balls on a cookie sheet or chopping board, and then heat your oil in a deep pan.

Heat the oil to 350°F (175°C) and then cook your falafel in batches of about 5 to 8 balls at a time for 1 to 2 minutes or until golden and turning crispy on the outside.

You could also air fry your falafel balls for 15 minutes if you prefer (be aware this can dry them out more and result in less crispy falafel).