Falafel (chickpea ball) and aubergine sauce

Ingredients

• 500g dried chickpeas
• 4 cloves garlic
• 1 bunch flat-leaf parsley or coriander (or half and half)
• 1/2 onion
• 1 tbsp golden sesame seeds
• 1 tsp baking soda
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1/2 tsp chilli powder
• salt, pepper
• 1 jar of Eggplant Spread

Instructions

1. The day before, soak the chickpeas in cold water.
2. Drain, rinse and dry the chickpeas with paper towel. They need to be really dry.
3. Put the chickpeas in a food processor. Add the spices (coriander, cumin, chilli, salt, pepper) and the baking soda. Wash and thoroughly dry the herbs. Chop the onion, garlic and herbs. Add them to the chickpeas. Pulse in short bursts to get a mixture that's uniform but still has small bits in it. It should hold together without being smooth.
4. Put the mixture in a bowl, add the sesame seeds and mix one last time. Cover and chill for 1 hour.
5. Heat the deep fryer or some oil in a pan.
6. Shape into slightly flattened balls the size of a walnut, using damp hands.
7. Drop the falafel balls into the hot oil. Remove them as soon as they're golden.
8. Enjoy with the Eggplant Spread, a pita bread and a few tomato slices.