In a large bowl, cover the chickpeas with plenty of water and tablespoons of the lemon juice. Leave to soak for 24 hours, then drain and rinse them very well. Set aside.

In a food processor, pulse the oats until a roughly textured flour forms. Transfer the oat flour to a bowl and set aside,. Without cleaning the processor, add the garlic and pulse to very finely chop. Add the chickpeas, chopped herbs, spices, salt, pepper, lemon zest and the remaining tablespoon of lemon juice. Pulse until the chickpeas are very finely chopped but not pasty. Transfer the contents to a large mixing bowl.

Add the oat flour to the chickpea mixture and mix well, then add 4 tablespoons of water a spoonful at a time, stirring in between additions, until the dough holds together well when pressed.

Heat a waffle iron to medium-high and preheat the oven to 95C/ 200 F/lowest possible gas mark. Brush the iron with a little coconut oil. Divide the falafel dough into 10-12 equal portions, gently packing each portion so that it holds together well, especially around the edges.

Flatten out a portion and press it into the hot waffle iron with the back of a spatula, then lower the lid and cook the falafel until it is golden brown and crisp, anywhere from 5-10 minutes, depending on your iron.

Transfer the falafel from the waffle iron to a baking paper-lined baking sheet and keep it in the warm oven until ready to serve. Repeat with the remaining portions, brushing the iron with more coconut oil, if necessary.

While the waffles are cooking, heat a dry frying pan over a medium heat. Add the sesame seeds and toast, stirring frequently for 3-4 minutes, until fragrant and just beginning to pop. Remove from the heat.