Method

Drain soaked chickpeas well. In a food processor, pulse chickpeas, parsley, coriander, onion and garlic until finely ground but not paste-like — there should still be a little texture. Scrape down the sides as needed.
About 5 min
Transfer to a bowl. Add cumin, coriander, salt, cayenne and baking soda. Mix well. Taste the raw mixture — it should be well-seasoned. Cover and refrigerate 30 minutes (helps it firm up).
About 14 min
Heat oil in a deep pot to 175°C/350°F. While oil heats, form the mixture into balls about 3 cm in diameter or slightly flattened patties using a falafel scoop or two spoons. Handle gently — don't compact too hard.
About 14 min
Fry falafel in batches of 6–8 for 3–4 minutes, turning gently once, until deep mahogany brown. They should be very dark outside — this is correct. Remove with a slotted spoon and drain on paper towels. Season with a pinch of salt immediately.
About 14 min
Serve in warm pita with tahini sauce, sliced tomatoes, cucumber, pickled turnips, fresh parsley and a drizzle of extra tahini. The inside of the falafel should be bright green and slightly fluffy.
About 3 min

Nutrition per serving (estimate)

Contains: gluten, sesame