Instructions

For the Falafels

1. Place the peas, chickpeas, onion, garlic, parsley, coriander (cilantro), lemon zest, tahini, ground cumin, ground coriander, salt and pepper into a food processor.
2. Blitz until everything is just combined.
3. Add the flour and baking soda.
4. Blitz again until you have a smooth mixture.
5. Transfer the falafel mixture to a large bowl.
6. Chill the falafel mixture in the fridge for at least 30 minutes.
7. Line a tray with baking paper.
8. Roll 1 tablespoon of the falafel mixture into a small ball and place the falafel onto the lined tray. I find it easiest to use a small ice-cream scoop (with 1 tablespoon capacity), so that each falafel is the same size. Repeat until all of the falafel mixture is used.
9. Place the tray of falafels into the fridge for at least 15 minutes to firm up.
10. To cook the falafels, pour the oil into a saucepan until you have a depth of about 2 cm (1 inch).
11. Heat the oil over medium heat.
12. Cook the falafels in batches until they are golden brown all over and warmed through. Turn them frequently in the oil so that they can brown evenly.
13. Drain the cooked falafels on paper towels.
14. Serve immediately.

For the Tahini Yoghurt Sauce

1. Whisk together all of the ingredients in a medium bowl.
2. Taste for seasoning.