Falafel

Place chickpeas in a large bowl and pour over plenty of cold water. Leave to soak 12 + hours (even 2 days is fine).
Drain chickpeas well.

Place in food processor, add remaining Falafel ingredients.
Blitz for 2 to 3 minutes on high, scraping down sides as necessary, until the chickpeas are very small grains.

Scoop up heaped tablespoons and shape into balls (or dome, disc or torpedo), place on a tray. Should make around 20, about 2.5cm / 1" wide.

Refrigerate for 30 minutes.

Pour oil in a skillet or large pot - at least 2/3" depth. Heat on medium high to 355F (or drop a bit in, should sizzle energetically).

Place a ball in a large spoon (or tongs) and slide ball in. Cook in batches for around 4 minutes, flipping, until deep golden and super crusty on the outside. Drain on paper towels. Repeat with remaining falafel.