Step 1

Place chickpeas, parsley, eschallot, garlic, sesame seeds, cumin, coriander, cumin, and salt and pepper into a large bowl. Using a hand held mixer, blend until combined.

Step 2

Add flour 1 tbsp at a time and stir. For the right consistency, you should be able to mould the dough into balls without this sticking to your hands.

Step 3

When you are happy with the consistency, place mixture into a bowl and refrigerate for 1-2 hours.

Step 4

Then, using a tablespoon, gently scoop out the mixture into round discs. Lightly coat the falafels in the breadcrumbs.

Step 5

Heat oil in a large frying pan over medium heat. Cook patties for 4 to 5 minutes each side or until cooked through.

Step 6

Serve with yoghurt, Lebanese bread lemon wedges and vegetable sticks.