TRADITIONAL FALAFEL

Tip the chickpeas into a mixing bowl and pour in enough water to cover them by at least 5cm. Leave them overnight to hydrate.
Preheat the oven to 200°C. Char the skin of the aubergines over the stove or with a blowtorch and then place it on a lined baking tray and roast it in the oven for 20 minutes or until completely tender.
Whilst the aubergines roast, drain the chickpeas thoroughly and throw them into a Compact Food Processor with Knife Blade attachment. Peel the onion and garlic, then add them to the processor along with the parsley, coriander, sesame seeds, ground coriander, za'atar, gram flour and a good pinch of salt. Blitz the mixture to a very fine crumb, transfer to a bowl ready to shape while you make the baba ganoush.
Scoop the flesh out of the roasted aubergines, discarding the skin and place it into the cleaned bowl of the Compact Food Processor with Knife Blade attachment along with the juice of the lemons, yoghurt and coriander. Blitz to a smooth paste and keep to one side whilst you fry the falafel.
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 180°C. Never leave the pan unattended. Line a tray with kitchen paper. Roll the falafel into golf-ball sized fritters and gently lower them into the hot oil. Fry for 4-5 minutes or until deep golden brown. Drain them on the lined tray.
Serve the falafel on top of a pile of baba ganoush and garnish with extra za'atar and pomegranate seeds. Serves 4