Step 1

Chuck the chickpeas into a food processor. Zest the lemon into the food processor. Sprinkle in the sumac seasoning, cumin seeds, herbs and flour. Blitz the falafel mix until course but well combined.

Step 2

Shape the mixture into small balls, line up on a floured tray, cover and chill in the fridge for at least 10 minutes.

Step 3

Chuck the second tin of chickpeas into the food processor and combine with the tahini, garlic, lemon juice, paprika and plenty of olive oil. Blitz the hummus ingredients to a smooth paste, then taste and season.

Step 4

Preheat the deep fryer (or a deep saucepan of oil) to 180ºC and carefully place the balls into the oil. Fry for about 2-3 minutes, until golden brown all over.Scoop from the oil and allow to drain of excess grease on kitchen paper.

Step 5

Toast each side of the pitta breads in a hot griddle pan. Serve the humus with the freshly washed salad, torn pitta and a pile of the falafel balls!