• Soak dry chickpeas in a bowl of water overnight or for a minimum of 8hrs. Make sure the 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. Don't 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. Then refrigerate for 1 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

Deep 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

• Preheat air fryer to 350°F/180°C. Place falafel balls gently inside ensuring they're not touching and spray the tops with olive oil
• Cook for 11-13 minutes, they should be golden. Turn them around and spray the tops again and cook for another 2 minutes