‘Falafel’ Chickpea Balls

Place the dry Chickpeas in a large bowl and cover with cold water. The chickpeas will expand to over double their size, so make sure you cover with plenty of water. Soak overnight. Drain the water and rinse the beans before cooking.

Place all ingredients in a food processor. Process until finely chopped, well combined and almost paste. Transfer to a bowl.

Roll the tablespoonfuls of mixture into 3cm balls and place on a tray. The mixture is very soft, but it hardens as it is cooked.

Heat oil in a deep frying pan or a frying pot and fry the chickpea balls turning until nicely browned all over, then drain on paper towels.