Ingredients: Makes 25 falafel

• 1 warm, toasted pita
• ½ large beef tomato
• Handful of salad leaves
• 1 tbsp of vegan tzatziki (make your own using dairy-free yoghurt or mayonnaise)
• 250 g dried chickpeas (or around 500g of cooked)
• 1 medium sized onion, roughly chopped
• 5 garlic cloves, crushed
• 2 tbsp finely chopped flat leaf parsley
• 1 tbsp finely chopped coriander
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp baking powder
• Salt to taste
• Around 750ml sunflower oil for deep-frying / deep fat fryer

Method:

1. Rinse the chickpeas twice in running water and soak them in nearly twice the amount of water for at least 8 hours or overnight. They should nearly double in size. After soaking, drain the water and rinse again.
2. In batches, add the chickpeas to a food processor, along with the chopped onion, garlic, cumin and coriander powder, and pulse until a smooth paste, scraping down the side.
3. Add the chopped parsley and coriander leaves and blend again – adjust salt as needed.
4. Once you have achieved the desired texture for the falafel mixture, transfer them to a bowl, cover with cling film and refrigerate for 2 hours or until ready to cook.
5. Add the baking powder to the falafel mixture then roll into small, equal balls.
6. Prepare your fryer. Check the oil is hot enough with a small bit of falafel, then add in the falafel balls in batches of 4-5, and fry for around 4-5 minutes or until golden brown. Drain on a sheet.
7. Serve in your delicious pita with lettuce and Tzatziki or in a salad or wrap.