Falafel with tahini sauce

1 To make the tahini sauce, simply mix all of the ingredients together and set aside.

2 Blitz the onion, garlic and herbs in a food processor. Add the chickpeas and pulse till it forms a thick, chunky paste. Use a spoon to scoop out a small amount and shape it in your hands. If it holds its shape then it's the correct texture, otherwise blend it a little more until it comes together.

3 Tip the chickpea mix into a bowl and add the spices, salt, baking powder and flour. Mix to combine well. This mix can be made up to two days ahead of when you'll need it.

4 I find it easier to form into balls using damp hands, so take a tablespoon of the mix and shape with your damp hands. It should be about the size of a walnut.

5 Fill a medium-sized saucepan with vegetable oil to a depth of 7cm. Sprinkle each ball with sesame seeds, then lower into the hot oil carefully, leaving to cook for three to four minutes. Don't overcrowd the pan.

6 Drain on kitchen paper and serve right away with the tahini sauce and pickled vegetables.