Gently toast the seeds together until fragrant then tip into a blender/food processor bowl with all the ingredients bar the flour and oil.

When well blended and smooth (the odd chunk matters not!) add the flour and blitz to combine – this should make it significantly less wet, add more if needed.

Heat enough oil for 1-2 mm depth on medium heat until barely a bubble appears on the surface – you want the pealafels to sizzle as they hit the oil.

Use a one tablespoon sized measure which has been well oiled to drop equal mounds of the pea mixture into the heated oil – don’t over crowd the pan and expect you’ll need to do 2-3 batches to use all the mixture.

Cook for 1-2 mins a side until golden brown, transferring to a low oven on a tray lined with kitchen roll to keep warm and absorb excess oil as each batch is cooked – serve stuffed into toasted pittas, see below for more suggestions!