Falafel

• 200 g (1 cup) of dried chickpeas
• 1 bunch of flat-leaf parsley

Soak the chickpeas in cold water overnight, for at least 12 hours. The chickpeas should swell to twice their size and should feel soft. Drain and rinse.

In a food processor, pulse the soaked chickpeas with the parsley, coriander (stems included), onion, garlic, chilli pepper, cumin, olive oil, salt and pepper for about 2 minutes. The mixture should be well blended, but not too smooth.</