Step 1

Rinse the chickpeas and place them in a large bowl with plenty of cold water. Soak overnight (up to 24 hours), then drain and rinse well.

Step 2

In a food processor, blend the onion and garlic until fine. Add the chickpeas and pulse until the mixture forms a thick, coarse paste. If using herbs, add the parsley and cilantro now and pulse again until fully combined and green in color.

Step 3

Transfer the mixture to a bowl, then stir in the salt and spices. Mix well by hand or with a spoon to evenly distribute.

Step 4

Cover the bowl and chill in the fridge for at least 30 minutes, or up to 4 days.

Step 5

When ready to fry, stir in the baking soda just before shaping the falafel.

Step 6

Heat a few inches of sunflower oil in a saucepan over medium-high heat (350°F / 180°C). Shape the mixture into patties using a scoop or your hands, about 3 tablespoons each.

Step 7

Carefully lower the patties into the oil. Work in batches to avoid overcrowding. Fry for 3 to 4 minutes per side, until golden brown and crisp.

Step 8

Remove and place on a paper towel or strainer to drain excess oil.

Step 9

To make wraps, warm pita bread and add 3 falafel patties. Flatten gently with your fingers, then add chopped vegetables and drizzle with tahini dressing. Roll up and enjoy.