Make the falafel mixture
Open 2 x 400g tins of chickpeas and drain, reserving 2 tbsp of the brine. Put half the chickpeas into a food processor and whizz for 30 seconds, then 1 tbsp of the reserved liquid, 2 finely chopped spring onions, 4 crushed garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, a pinch of allspice, 1 tsp salt, 1/2 tsp baking powder, 4 tbsp flour and a large bunch each of fresh parsley and coriander.
Whizz again until smooth and well combined, then add the remaining chickpeas and whizz very briefly – you want the second addition of chickpeas to stay coarse in the mixture. If the mixture seems a little dry, add more of the reserved liquid until you achieve the desired consistency.