Step 1
Soak the chickpeas in plenty of water overnight. You can leave them on the benchtop, no need for the fridge.
Step 2
Place half the chickpeas, the garlic cloves, onion, parsley, cumin, cinnamon, chilli flakes, black pepper, salt and flour in food processor and blend until smooth.
Step 3
Add the remaining chickpeas, the peas and baking powder, then pulse or process on low speed until roughly combined (you want to keep some texture). Tip the mixture into a bowl and refrigerate for 30 minutes.
Step 4
Form your falafels into 15 flattish balls about 5 cm in diameter. To ensure they hold together, firmly squeeze the balls when forming the falafel so the mixture becomes dense. Roll the falafel in the sesame seeds and set aside.
Step 5
Heat the vegetable oil in a large deep frying pan over medium heat and fry the falafels in batches for 2 minutes each side until golden brown.
Step 6
Serve with hummus, flatbreads, salad and pickles.
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