Pumpkin falafels

Recipe tip: You must prepare these at least eight hours in advance by soaking the dry chickpeas in a large bowl with lots of water (it needs to be at least four times the volume of the chickpeas) at room temperature – tinned chickpeas won’t work. The end weight should be double the original, so 250g of chickpeas should weigh 500g after soaking.

If at first the water goes murky, drain the chickpeas and cover with fresh water. Once soaked, lift them out of the water into a bowl using a slotted spoon, rather than tipping them into a strainer. This way, you leave the impurities in the water rather than tipping them back onto the chickpeas.

You can use a rough meat grinder attachment or food processor to mince everything together – we favour the meat grinder as it allows for an even mass, but if you use the pulse function on a food processor, it will work well, too. We use gram flour, that’s really easy to come by – it makes the recipe gluten-free but plain flour works, too. Read our guide on what is gram flour and where to buy it for tips on where to find this ingredient.