Falafel with Tahini Sauce

Step 1: Place the chickpeas in a large bowl and cover with plenty of cold water. Soak for at least 12 hours; soaking for up to 2 days is fine.

Step 2: Drain the chickpeas well. Put them in a food processor and add the remaining falafel ingredients.

Step 3: Process on high for 2 to 3 minutes, scraping down the sides as needed, until the chickpeas are very small grains. The mixture should look like smooth guacamole from the outside.

Step 4: Scoop up heaped tablespoons of the mixture and shape into balls, domes, discs or torpedoes. Place on a tray. The mixture should make about 20 pieces, each about 2.5 cm / 1 inch wide.

Step 5: Refrigerate for 30 minutes.

Step 6: Pour oil into a skillet or large pot to a depth of at least 1.7 cm / 2/3 inch. Heat over medium-high to 180–190°C / 355°F. Alternatively, drop in a small piece of mixture; the oil should sizzle energetically.

Step 7: Place a falafel ball in a large spoon or grip it with tongs, then slide it into the oil. Fry in batches for about 4 minutes, turning with two forks, until deep golden and very crisp outside.

Step 8: Drain on paper towels. Repeat with the remaining falafel.

Step 9: Serve fresh from the fryer with a sauce of your choice. Make wraps or plates with tabbouleh, tomato, onion and sauce.

Step 10: Combine the tahini and lemon juice and mix well. The mixture will stiffen.

Step 11: Stir in the water 1 tablespoon at a time to loosen the mixture. The finished sauce should have the consistency of a thick drizzle. Season to taste with salt.