Start off by blitzing your chickpeas in a food processor until crumbly and no whole chickpeas remain. Remember not to process them for too long as otherwise you'll end up with a paste.

Transfer the chickpeas to a bowl and then peel the onion and cut it into halves. Place into the food processor along with the parsley and fresh coriander (cilantro) and pulse again until completely blended up.

Add the herbs into the chickpeas along with the flour, salt, pepper, ground coriander and cumin, and cayenne pepper and finally crack in the egg and mix everything together well.

Allow the mixture to rest for about one hour and then place about 400ml of Canola or Sunflower oil into a pan and heat it up on the stove.

While the oil is heating, start forming small patties from the mixture. Form balls first in your hand and press them together well, before flattening slightly. You should be able to make about 20 falafel in total.

When the oil is nice and hot - about 160 degrees Celsius - fry the falafel in small batches, flipping them over after a couple of minutes. Once they are nicely browned all over remove and drain on kitchen paper while you fry the next batch.

Serve in pita bread with shredded cabbage, onion, hummus and maybe feta cheese.