The next day, drain and rinse the chickpeas well.

Place the chickpeas in a food processor, along with the onion, parsley, coriander, garlic, flour, ground cumin, ground coriander, chili flakes, lemon juice, and a generous pinch of salt and pepper – don’t hold back on these as chickpeas soak up flavour.

Pulse until the mixture comes together to form a thick paste. Once the paste has formed and transfer to a bowl.

Put the bowl in the fridge for about 1 hour to firm up.

Scoop out balls of the mixture and use your hands to mould them into round balls, any size you preferred.

Line a plate with kitchen paper. Pour sunflower or canola oil into a large, heavy-based pan set over medium heat (enough to cover the balls). Before you start frying, check the oil is hot enough by dropping a small piece of falafel mixture into it – it should start to bubble a little.

Add the balls – about 6 at a time, depending on their size and pan size, and cook for about 2 on one side, fry until the falafel is golden.

Once cooked, place on the kitchen paper. Leave for about 5 minutes to cool a little before serving. Continue this process until all of the mixture is used up.

Serve with any dip of your choice. We like beet or avocado hummus or a spice aubergine dip.