Copper and zinc are sister vitamins and their proportions in the body are very important. Because of their symbiotic action, these two minerals are often found simultaneously in foods. Its highly absorbable form is found in liver, shellfish, red meat and chicken or duck legs. Given that many of the foods listed above are leading sources of vitamins and minerals, I have chosen a plant source for variety. Because of its phytic acid content, its absorption is not as beneficial as animal sources, but occasionally we can chose this option. Tahini, or sesame paste, is high in zinc and copper, as well as magnesium, iron and calcium. In addition, chickpeas also contain copper and zinc.

Soak the chickpeas overnight, drain the water before use, rinse and drain once more. In a food processor, chop the chickpeas with the onion, parsley, coriander and garlic. Grind until it forms a thick paste, but doesn't get completely mushy! Transfer to a bowl and mix in the spices, baking powder, salt, pepper and flour. Shape the mixture into uniformly sized paddies or balls (paddies are easier to flip). Heat the oil in a pan and carefully drop them in, one at a time, frying for about 1.5-2 minutes on each side. When golden brown, remove from the oil with a strainer and place on a plate lined with kitchen towels. For the dipping sauce, mix the ingredients thoroughly and you're done! Serve the falafel warm with the sauce, sprinkled with fresh coriander or parsley.

If you want to make this recipe without frying in hot oil, after shaping the falafel paddies, place them on a baking tray lined with baking paper, brush the top lightly with oil and bake in a preheated oven at 200°C for 25-30 minutes until golden brown.