Method:

Roughly chop the onion, garlic, chilli and herbs and put them into a food processor, pulse a few times, then add the chickpeas and combine until everything becomes a thick paste with small, even-sized bits. The best way to check whether it is done is to scoop up a small amount and squeeze it together in your palm - it should hold its shape.

Tip the mixture into a large bowl, add the spices, salt, flour and baking powder and mix until combined well. Use damp hands and make little balls or torpedo shapes. You want to be making them about the size of a walnut, no bigger, so that they cook through and crisp up at the same time.

Add some olive oil in a non-stick frying pan and let it heat up. Carefully place the falafel in the pan - don't overcrowd the pan and fry until the exterior is browned and crisped (about 2-3 minutes). Remove to a plate covered with a paper towel to absorb the excess oil and repeat the process until you have fried them all.