Drain and rinse the chick peas. Make sure that they’re dried out fully, either by leaving aside or quickly rubbing with kitchen towel.
Roughly chop the onion and garlic and place all the ingredients except the sesame seeds and oil in a food processor. Pulse until combined but still a bit lumpy.
Remove the blade from the processor and stir in the sesame seeds.
Heat the olive oil in a frying pan and roll the falafel mix into balls, flatten slightly and place in the pan.
Lightly fry on both sides until crispy – about 3 minutes on each side.
Remove falafel from the pan and lay on kitchen towel to absorb any excess oil.