Shake the chopped tomatoes on the board to remove some but not all of the excess seeds and juice. Add to the cucumbers and parsley.

Rinse and drain the onion. Mix everything in a salad bowl with the lemon juice, olive oil and salt. Mix well, season to taste and drizzle with extra virgin olive oil just before serving.

For the falafel: drain the chickpeas and blitz in a food processor or blender with the onion, paprika, cumin, garlic, parsley, coriander and salt. Mix to a fine consistency. Add more salt or seasoning to taste. Add the bicarbonate of soda and pulse another couple of times.

Transfer to a bowl, fold in the sesame seeds, cover and refrigerate for 20-30 minutes (longer if you need/want). Make 20 smallish compact balls, discs or ovals with your hands or a falafel scoop.

Warm the oil in a frying pan or shallow saucepan and when hot (about 150°C) add a few falafel balls in a single layer. Shallow fry each side over medium heat for about 2 minutes per side. Or deep fry for 3-4 minutes for a really crunchy coating.

Remove with a slotted spoon and place in a sieve over a bowl or plate to drain the oil. Fry the remaining falafel.

Serve warm and crisp as they are or with the tahini, Israeli salad and pita.

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