Crispy Herb Falafel with Tahini Sauce

Method

1. Drain the soaked chickpeas well and pat dry. Never use canned or cooked chickpeas here, or the falafel will fall apart in the oil.
2. Put the chickpeas, onion, garlic, herbs, chilli, cumin, coriander and salt into a food processor and pulse, scraping down the sides, until finely chopped and the mixture resembles damp couscous and holds together when squeezed. Do not purée it to a paste.
3. Transfer to a bowl, stir in the chickpea flour, baking powder and sesame seeds, then cover and chill for 30 minutes to firm up.
4. Meanwhile, whisk the tahini, lemon juice, garlic and salt; it will seize and thicken, then loosen as you whisk in the cold water a spoonful at a time until smooth and drizzly.
5. Heat the oil in a deep, heavy pan to 175°C (350°F), or until a small piece of mixture sizzles immediately and rises to the surface.
6. Using wet hands or a falafel scoop, shape the mixture into walnut-sized balls or small patties (about 2 tbsp each), compacting firmly.
7. Fry in batches of 5–6 for 3–4 minutes, turning once, until deep golden brown. Drain on kitchen paper and sprinkle with a little salt.
8. Serve in warm pitta with the salad, pickles and plenty of tahini sauce.