1. The night before, place chickpeas in a large bowl and cover with cold water at least twice their volume. Set aside to soak overnight.

2. The next day, drain the chickpeas well and pour them into a food processor. Add in the onion, garlic, parsley, and cilantro. Blitz the mixture until everything is finely chopped, but not overly mushy or pasty. It should be able to hold itself together.

3. Add in the spices, baking powder, salt, flour, and water. Mix using a wooden spoon until well-blended and smooth. Cover the mixture and leave in the fridge for at least 1 hour. This can be made ahead and saved in the refrigerator for up to 4 days and in the freezer for up to 1 month.

. Fill a deep, heavy-bottomed pan with enough oil to come up to 2-3/4 inches on the side of the pan. Heat the oil up to 350°F (180°C).

5. Meanwhile, with wet hands press 1 Tablespoon of the mixture in the palm of your hand to form a patty or a ball the size of a small walnut. (you can use a wet ice-cream scoop for this)

6. Sprinkle the balls evenly with sesame seed and deep-fry in batches of 4 to 6 balls for 4 minutes, until well-browned and cooked through. Giving the balls the proper time in the oil will ensure they dry out on the inside, preventing them from falling apart.

7. Drain  in a  colander lined with paper-towels and serve immediately while hot. Serve with warm pita bread and tahini dressing.

This is one food that I can say is not great as a leftover. Much better served hot and immediately after being cooked.

Enjoy!