• Do the day ahead – Place the dried chickpeas into a large bowl and cover with cold water. Leave to soak overnight for 12 – 18 hours. When ready, drain the chickpeas and pat dry.
• Into a food processor, add all remaining ingredients and blend in 60 second increments, scraping the side of the bowl each time, until all ingredients are well combined. You are looking for a firm texture with a little bit of moisture. The mixture needs to be able to hold together. If your mixture is too dry, slowly add the suggested amount of water. Taste the mixture and if needed, adjust the seasoning to your liking.
• Transfer the mixture to a bowl, cover and place in the fridge for at least 1 hour.
• Scoop a tablespoon of the mixture into your hands and form into a bowl. You can slightly flatten the ball until they are roughly 2 inches thick. Place onto a plate while you prepare the remaining falafel. It should make 28 - 30 falafels.
• Fill a large pot half way up with oil. I like to use a mix of olive oil and neutral oil such as grapeseed or vegetable for frying. Heat the oil on high until it reaches a temperature of 180 – 190C / 355F. Place a small amount of mixture into the oil and if it sizzles your oil is ready!
• Using a slotted spoon, slowly lower one falafel at a time into the hot oil. I always like to cook one first to test the cook time and taste. Cook in batches of 6 for 4 minutes or until crunchy and deep golden on the outside.
• Place onto a cooling rack and repeat with the remaining falafel.
• Serve fresh with a drizzle of tahini sauce, tabouli salad and red pickled cabbage.

Tahini Sauce

• In a small box, mix all ingredients together until well combined and you have a runny consistency. Tahini has quite a strong flavour and the water will not dilute it at all. Taste and season accordingly.