Falafel

Soak the dried chickpeas in water for 8–12 hours, then drain them well.

Add the soaked chickpeas, onion, garlic, parsley, cilantro, cumin, coriander and flour to a food processor.

Blend for 30–45 seconds, until the mixture is finely ground.

Let the falafel mixture rest for 30 minutes.

Shape the mixture into small balls.

Heat the frying oil in a pan and add the falafel balls.

Fry for 3–4 minutes, until golden underneath.

Flip the falafel and fry the other side until golden and crisp.

Serve the falafel while crisp, garnished with parsley and a pinch of cumin.