Crispy Skillet Vegan Falafel Bites

Drain a 15oz (425g) can of chickpeas very well and pat dry with paper towels so they’re not wet.

Add chickpeas, ½ medium onion (chopped) and 3 cloves garlic (crushed) to a food processor. Pulse until roughly minced, not a paste.

Add ⅓ cup cilantro, ⅓ cup parsley, 2 tbsp white sesame seeds, ½ tsp salt, ½ tsp ground black pepper, ¼ tsp cayenne, ¼ tsp ground coriander and 1 tsp ground cumin. Pulse to combine.

Sprinkle in 2 tbsp all-purpose flour and pulse a few times just until the mixture holds when pressed.

Roll into 8 balls, then place on a parchment-lined tray. Using a small parchment square and a flat-bottom glass, press into discs about ¾in (2cm) thick.

Freeze the tray for 20 minutes to help the falafel keep their shape while frying.

Heat 2 tbsp olive oil in a skillet over medium heat. Add 4 falafels and cook until crisp and golden, about 3 minutes per side. Transfer to paper towels.

Add remaining 2 tbsp olive oil. Fry the last 4 falafels, 3 minutes per side, until browned and crunchy. Drain briefly on paper towels.

Taste and add a pinch of salt if needed. Serve hot with pita breads, lettuce, cherry tomatoes, pickles, hummus and tahini sauce.