• Soak dry chickpeas in a bowl of water overnight or for a minimum of 8hrs. Make sure your bowl has enough room as chickpeas will expand double in size
• Drain and pulse the soaked chickpeas in a food processor a few times until they are chopped
• Roughly chop all herbs and add into the food processor along with all other ingredients
• Blitz together until all ingredients are combined and finely diced, make sure to not over blitz as you want to keep some texture
• Using wet hands and with a tablespoon, roll mixture into balls and place on a tray lined with baking paper
• Refrigerate for one hour
• To make the tahini sauce, add all ingredients in a bowl and whisk together until a creamy consistency is achieved. If it's too thick, add more water to thin it out
• Follow your preferred cooking method below then serve with tahini dip and a side of pickles is always a great combo.  To serve as a main, serve with rice and salad or works well in a wrap.

Fried

• Deep fry falafels into heated oil for a few minutes until golden on each side.  Fry in batches and don't overcrowd the pot so falafels aren't touching
• Remove and place on paper towels to remove excess oil

Air Fryer

• Heat Air Fryer to 180°C/350°F
• Place Falafel balls gently inside ensuring they are not touching and spray the tops with oil spray (I use olive oil spray)
• Cook for 11 - 13 minutes then take them out, they should be golden. Turn them around and spray the tops with oil then cook for another 2 minutes.