Step 1 Soak the chickpeas in plenty of water overnight. You can leave them on the benchtop, no need for the fridge. Step 2 Place half the chickpeas, the garlic cloves, onion, parsley, cumin, cinnamon, chilli flakes, black pepper, salt and flour in food processor and blend until smooth. Step 3 Add the remaining chickpeas, the peas and baking powder, then pulse or process on low speed until roughly combined (you want to keep some texture). Tip the mixture into a bowl and refrigerate for 30 minutes. Step 4 Form your falafels into 15 flattish balls about 5 cm in diameter. To ensure they hold together, firmly squeeze the balls when forming the falafel so the mixture becomes dense. Roll the falafel in the sesame seeds and set aside. Step 5 Heat the vegetable oil in a large deep frying pan over medium heat and fry the falafels in batches for 2 minutes each side until golden brown. Step 6 Serve with hummus, flatbreads, salad and pickles.
