Falafel

1. Place the dried chickpeas in a bowl and cover completely with water. Allow to soak overnight, or for a minimum of 10 hours.
2. Drain and rinse chickpeas and place into a food processor along with onion, garlic, parsley, flour, salt, pepper, cumin, ground coriander and cayenne pepper. Pulse, scraping down the sides regularly, until the mixture resembles couscous. 
3. Heat oil in a pot over a high heat to approximately 75ºC. Take one handful (approximately 1/3 cup) of the chickpea mixture and squeeze in your hand to make a quenelle shape. This can be formed naturally, by squeezing the mix in your hand. Alternatively, shape your falafel into balls.  
4. Cook falafel, a few at a time, in the oil until brown on the outside. Remove falafel from oil using a slotted spoon and place on to a paper towel-lined plate. 

Baba Ganoush

1. Preheat oven to 225ºC. Slice eggplant lengthways, place face-down on a baking paper-lined tray and bake for 60 minutes. Remove eggplant from the oven and set aside for 20 minutes to cool.
2. Scrape the flesh of both halves of eggplant into a bowl. You do not need to blend your baba ganoush - the eggplant will be soft enough to create the dip as is. Combine eggplant with tahini, garlic, lemon juice and salt.
3. Serve with fresh chopped salad and falafel. Drizzle with olive oil, sprinkle with parsley and cayenne pepper.