1. Soak dried chickpeas in water with baking soda in a large bowl overnight (~15-18 hours). When ready, drain the chickpeas and pat dry with a tea towel.
2. Using a food processor, grate the onion using the grating disc.
3. Remove the grating disc and add the blade attachment. Add the chickpeas, garlic, herbs, spices and salt to the food processor bowl. Blitz until smooth and well combined. Pause to scrape down the sides of the bowl as needed.
4. Transfer the mixture to a bowl and cover with cling wrap. Refrigerate for 30 minutes or until ready to cook.
5. Before cooking, add baking powder and sesame seeds and stir well.
6. Roll the falafel mixture into small balls (golf ball size) and set aside.
7. Add oil to a large frying pan, fill 2-3 inches up with oil and heat on medium-high until small bubbles appear. Carefully place the falafels in the oil and cook for 5 minutes or until crispy and brown. Remove the falafels and put them on a paper towel to drain.

Serve hot, or assemble the balls in a pita with salad, pickled cucumbers, red cabbage, tahina and hummus.

Recipe created for Kenwood.

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