Place dried chickpeas in a large bowl and cover with at least 3 inches (7–8 cm) of cold water. Soak for 10–12 hours or overnight. Do not use canned chickpeas.

Drain and prep

Drain soaked chickpeas thoroughly and pat dry with a clean towel. Transfer to a food processor.

Pulse mixture

Add chopped onion, parsley, cilantro, garlic, cumin, coriander, salt, and pepper to the food processor with the chickpeas. Pulse in 8–12 short bursts, scraping down the sides as needed, until the mixture is coarse and holds together when pressed but is not a paste. You want small grainy pieces, not smooth hummus.

Adjust texture and bind

Transfer mixture to a bowl. Stir in sesame seeds, chickpea flour, and baking powder. If the mix seems too dry to form balls, add cold water 1 tablespoon at a time up to 2 tbsp. If too wet, add another tablespoon of flour. Refrigerate the mixture for 30 minutes — this firms it and helps shape.

Shape falafel

Using slightly wet hands or a cookie scoop (~1.5 tablespoons) form compact balls or small patties (about 1.25–1.5 inches / 3–4 cm). Place shaped falafel on a tray lined with parchment and chill for 10 minutes while heating oil.

Fry falafel

Heat oil in a heavy skillet over medium heat to about 170–175°C (340–350°F) or until a small piece of the mixture sizzles and browns in ~30 seconds. Fry falafel in batches without crowding, turning occasionally, until golden brown and crisp on all sides, 3–4 minutes per batch. Transfer to a wire rack or paper towel-lined plate to drain. Season lightly with a pinch of sea salt while hot.

Truffle chilli goma (sauce)

Toast sesame

In a dry skillet over medium heat, toast the white sesame seeds, stirring constantly, until fragrant and lightly golden, 2–3 minutes. Remove from heat and let cool slightly.

Blend goma

Place toasted sesame seeds in a small blender or mortar. Add neutral oil, soy sauce, rice vinegar, miso (if using), honey or agave, chilli oil, and warm water. Blend or grind to a smooth but slightly textured paste. Taste and adjust consistency with an additional teaspoon of warm water if too thick; season with salt. Stir in truffle oil at the end to preserve aroma.

Parsley & lime garnish

Finish and plate

Scatter the chopped parsley and lime zest lightly over the cooked falafel or toss a few falafel in the parsley to coat. Arrange falafel on a serving plate, drizzle or spoon a little truffle chilli goma alongside or over the falafel, and serve with lime wedges for squeezing. Finish with a light sprinkle of sea salt over the top.