Freezable herby falafel

• chickpeas↗250g dried g
• coriander seeds↗2 tsp tsp

  ground

• cumin↗3 tsp ground tsp

  ground

• chili flakes↗½ tsp tsp

  optional

• mixed spice↗pinch of
• garlic cloves↗2 large

  minced

• parsley↗small bunch of

  leaves gathered and coarsely chopped

• coriandersmall bunch of

  leaves gathered and coarsely chopped

• baking powder↗¾ tsp tsp
• sesame seeds↗30g g

  optional

• sunflower oil↗

  for frying

• flatbread↗warmed

  hummus, pickled cucumbers, sliced radish, mint, coriander, tahini, za'atar or chili flakes and chili sauce, for serving

Step-by-step instructions

1. 1

   Place the chickpeas in a bowl, cover with cold water and let soak for at least 12 hours.

2. 2

   The next day, drain the water from the chickpeas and pat them dry with a paper towel. Transfer to a food processor and pulse briefly until it begins to break down. Toast all the spices in a small dry pan for 1‑2 minutes. Add them to the processor together with the garlic, herbs and 1½ tsp sea salt. Blend to a smooth, elastic mixture (test by squeezing a piece in your hand; the mixture should hold together). Transfer the mixture to a bowl, add the baking powder, cover and chill for 30 minutes.

3. 3

   Shape 12 small discs, then lightly roll each in sesame seeds if using. Chill for another 15 minutes. The falafel can be frozen for up to three months (see below).

4. 4

   Heat oil to a depth of 1 cm in a large non‑stick pan over medium heat until small bubbles appear on the surface. Fry the falafel in batches for 6 minutes until deep golden, turning halfway through with a spatula or skimmer. Transfer to a plate lined with paper towels to drain excess oil. After cooling, the falafel can be frozen for up to three months (see below). Preheat the oven to 220 °C/200 °C with convection/gas 8. Place the falafel on a lightly oiled tray and drizzle with a little oil. Bake for 15‑20 minutes until crisp. Serve in flatbread with fillings of your choice.