Foolproof Falafel with Yogurt Drizzle - serves 6

Preparation - 15 minutes and overnight soaking, cooking time - 15 minutes

1 1/3 cups dried chick peas, soaked overnight in water
1 tsp salt
1 tsp baking powder
1 tsp cumin seeds
1 tsp ground coriander
1/2 tsp cayenne pepper
1 garlic clove, crushed
2 tbsp chopped fresh parsley
Juice of 1/2 lemon
Vegetable oil

Drain the chick peas and place in a food processor with the salt, baking powder, cumin, cilantro, cayenne, garlic, parsley, and lemon juice. Whizz until very finely chopped but not pureed.
Heat 2 inches of oil in a deep frying pan or wok.
Using wet hands, shape the mixture into 16 balls, then flatten slightly into patties. Deep-fry in batches for about 4 minutes, turning occasionally until browned.
Remove with a slotted spoon and drain on paper toweld. serve 3 or 4 falafel inside a warm pita bread pocket, with a drizzle of yogurt over.
Pita bread and plain yogurt, to serve.