Esou mëss du et

1. Place dry chickpeas into a big bowl and cover with at least three times the amount of water. Let the chickpeas soak over night in the fridge.
2. Roughly chop the onion and add to a food processor with the garlic and parsley. Drain the chickpeas and add them to the food processor along with the seasonings, lemon zest and tahini, then pulse. The result should be a coarse mix, not a smooth paste.
3. Pour the mix back into a bowl and stir in the chickpea flour. Cover the bowl and let chill for half an hour.
4. Using a tablespoon and your hands, shape the chickpea mix into balls. Don't make them too big or else they won't cook in the middle. You can add some water or flour to improve the texture.
5. Fry the falafel in a deep fryer at 180°C until perfectly crunchy.