Soak the chickpeas and fava beans in a large bowl the night before with enough water to cover. Add a tablespoon of bicarbonate of soda and stir well.

The next day, rinse the beans in clear running water, drain and set aside.

In a food processor, pulse the chickpeas and fava beans in batches until you have a medium coarse texture with no big lumps. Transfer to a large mixing bowl.

In the food processor, add the onion, garlic, cilantro and parsley and blitz. Transfer to the bowl of beans and blend well.

Add the spices, salt, a teaspoon of baking powder and combine well. Your falafel mix should not be too dry or wet (add a tiny bit of cornflour if too wet or a tiny bit of olive oil if too dry)

Try and refrigerate the dough for at least an hour before frying as this will make them easier to shape

Heat up enough vegetable oil for deep frying approx 2 inches deep

Shape your falafel into golf sized balls or use a falafel scooper if you have one. Press them lightly into a plate of sesame seeds then deep fry into well heated oil until golden brown (a few minutes each side)

Serve with some tahini sauce and fresh pickles and vegetables in a wrap