Rinse the chickpeas in a colander under running water, then put them in large bowl or other container. Cover generously with water (at least twice their depth) and leave overnight or approx 12-14 hours to soak. If convenient, change the water a couple of times.

Drain the chickpeas and rinse in a colander under running water. Shake off excess water.

Put the chickpeas in a food processor and process for a minute or so to start breaking them down.

Add the onion and garlic and process again until you have a grainy texture, scraping down the sides of the processor a few times if necessary.

Add the parsley and coriander leaves and pulse until chopped and distributed through the chickpeas.

Add the ground spices, flour, baking powder, black pepper and season with salt. Process until the mixture is evenly combined, again scraping down the sides a few times.

Transfer the falafel mix to a bowl, pressing it down with a spoon so it's one mass, cover and refrigerate for an hour or so (can be left longer or overnight if convenient).

Preheat the oven to 180C and, using a little of the olive oil, grease 2 shallow baking sheets.

Using either a 4cm diameter falafel scoop or wet hands, take approx 15g of the mixture and press it into a patty 1cm thick, making approx 48 falafel in total. Place the falafel onto the oiled baking sheets as you go.

Gently brush the tops of the falafel with the rest of the olive oil and place the baking sheets in the oven.

After 15 minutes, flip each falafel over and, if not cooking evenly, switch over the trays so that the one on a lower shelf is now on a higher one and vice versa. Cook for a further 15 minutes.

Remove from the oven when the falafel are browned and cooked all the way through.

Serve with tahini dressing, zhug chilli-herb sauce, pickles and salad, with or without flatbread.

Falafel can be kept in the fridge for 2-3 days or frozen once cold. Can be eaten cold or reheated in a low oven or microwaved for a minute or so.