Step 1

Soak the chickpeas and fava beans in a large bowl the night before with enough water to cover. Add a tablespoon of bicarbonate of soda and stir well.

Step 2

The next day, rinse the beans in clear running water and set aside.

Step 3

In a food processor, pulse the chickpeas and fava beans in batches until you have a medium coarse texture. Transfer to a large mixing bowl.

Step 4

In the food processor, add the onion, garlic, cilantro and parsley and blitz. Transfer to the bowl of beans and blend well.

Step 5

Add the spices, salt, another teaspoon of bicarbonate of soda and just enough olive oil if necessary to bind the mixture. Your falafel mix should not be too dry or wet.

Step 6

Try and refrigerate the dough for at least an hour before frying as this will make them easier to shape

Step 7

Heat up enough vegetable oil for deep frying

Step 8

Shape your falafel into golf sized balls or use a falafel scooper if you have one. Press them lightly into a plate of sesame seeds then deep fry until golden for about 7 minutes.

Step 9

Serve with some tahini sauce and fresh pickles and vegetables in a wrap