Serve the nuggets on a plate alongside tahini as an appetizer.

Recipe adapted from: On the Hummus Route by Ariel Rosenthal, Orly Pely-Bronsthein and Dan Alexander

• Rinse chickpeas thoroughly. Place in a bowl, add water to cover by at least 5 cm) and soak in the refrigerator for 12 hours.
• Drain and rinse the chickpeas.
• Using a meat grinder, grind the chickpeas, parsley, cilantro, onion, garlic, and chilli pepper. Alternatively, use a food processor to process the ingredients in several batches, until the mixture is blended but still coarse.
• The paste should be moist and slightly crumbly, and should barely hold together when you make a ball. Add water, a bit at a time, to achieve the desired texture if needed. Store, refrigerated, in an airtight container until ready to use, up to 12 hours.
• Place the cumin, salt, coriander, sesame and nigella seeds, and baking soda in a small bowl and mix well.
• Add the seasoning to the chickpea mixture and mix well. If the mixture is too dry, add water.
• Heat 5cm of oil in a deep saucepan over a medium heat to 180°C. Using a falafel spoon or a small ice-cream scoop, divide the mixture into balls the size of a walnut and lightly press to flatten. Fry the falafel balls, 6 at a time, until golden brown all over, about 3 minutes. Transfer to a colander or a paper- towel-lined baking sheet to remove excess oil.
• To make the tahini sauce, place the water, salt and citric acid in a small bowl and mix well. Gradually pour in the tahini, stirring continuously until the texture is smooth. Season to taste.
• Serve the falafel warm with tahini sauce.

Makes 45 balls