Quick Falafel

Tip the chickpeas into a Compact Food Processor with the Knife Blade attachment. Finely grate in the lemon zest and add the sumac, cumin seeds, herbs and flour. Blitz to a coarse, well combined mix. Shape the mixture into small balls ready to cook.
Cut the tomatoes in half and cucumber into 2cm dice, add the chilli flakes, season with salt and drizzle with the extra virgin olive oil to dress.
Line a tray with kitchen paper. Pour the oil into a large saucepan, filling only 2/3rds of the way up and put it over a high heat. Preheat the oil to 170℃. Never leave the pan unattended. Fry the falafel for 2-3 minutes, until golden brown all over. Scoop them from the oil and transfer to the lined tray to drain any excess oil.
In a small mixing bowl, mix together the yoghurt, tahini and smoked paprika with a pinch of salt until combined.
Serve the falafel beside the salad with a generous dollop of the sauce and a little extra sumac to garnish. Serves 2