Soak the chickpeas: Place the dried chickpeas in a large bowl and cover with cold water by at least 5cm. Leave them to soak for 12-24 hours at room temperature. You'll know they're ready when they have doubled in size and a chickpea splits easily between your fingers with no hard centre remaining.

Drain and pulse: Drain the chickpeas thoroughly and tip them onto a clean tea towel. Pat them very dry — excess water is the enemy of a crispy falafel. Transfer the dried chickpeas to a food processor along with the chopped onion, parsley, coriander, garlic, cumin, ground coriander, chilli flakes, salt, and pepper. Pulse in short bursts until the mixture resembles coarse sand. Stop before it becomes a paste — you want small flecks of herb and chickpea visible. The mixture should hold together when pressed between your fingers but still feel slightly grainy.

Rest the mixture: Transfer the falafel mixture to a bowl, cover tightly, and refrigerate for at least 30 minutes (or up to 24 hours). This rest allows the flavours to meld and the chickpea flour to absorb any excess moisture, making the mixture much easier to shape. The aroma will intensify during this time, filling your fridge with the scent of fresh herbs and warm spice.

Shape the falafel: Just before frying, stir the baking powder and 2 tablespoons of chickpea flour into the chilled mixture. If the mixture feels too wet to hold a shape, add another tablespoon of chickpea flour. With slightly damp hands, roll the mixture into walnut-sized balls — about 2.5cm in diameter. You should get around 20-24 falafel from this batch. Gently flatten each ball slightly into a disc shape; this ensures even cooking. Place the shaped falafel on a tray lined with baking paper.

Heat the oil: Pour oil into a deep, heavy-bottomed pan to a depth of about 5cm. Heat the oil to 175°C — a cube of bread dropped in should sizzle and turn golden brown in about 60 seconds. If you don't have a thermometer, test with a small piece of the mixture; it should bubble vigorously and rise to the surface immediately.

Fry in batches: Carefully lower 5-6 falafel into the hot oil using a slotted spoon. Do not overcrowd the pan — this will cause the oil temperature to drop and result in greasy, heavy falafel. Fry for 3-4 minutes, turning once halfway through. You're looking for a deep, chestnut-brown colour on the outside, and you'll hear the sizzle change from aggressive to gentle as they cook. The kitchen will smell absolutely intoxicating at this point.

Drain and serve: Using a slotted spoon, transfer the cooked falafel to a tray lined with kitchen paper. They should feel firm and sound hollow when tapped. Sprinkle immediately with a pinch of flaky sea salt while they're still hot. Serve within 10 minutes for the best texture — the crust stays shatteringly crisp and the inside remains tender and fluffy.