1.

Combine the chickpeas, salmon, onions, garlic, cilantro, cumin, salt and chili flakes in the bowl of a food processor and pulse until combined but still chunky, scraping down the sides of the bowl once or twice.

2.

Add the flour and baking powder and pulse until you have a soft mixture.

3.

Roll the dough into meatball-sized balls and flatten each slightly, making a little patty.

4.

Heat about 1/2-inch of canola or other mild vegetable oil in a heavy skillet until it’s hot but not smoking.

5.

Test with a bit of falafel mixture or a scrap of bread – the oil should bubble up around it.

6.

Cook the falafel for a few minutes per side, until golden and crisp. Transfer to a paper towel lined plate.

7.

Serve warm, with tzatziki or thick plain Greek yogurt spiked with lemon, garlic, tahini and salt. Makes about 20 falafel.