Falafel
Crispy on the outside with a fluffy, herb-flecked interior, falafel is the vegetarian street food that sustained centuries of Mediterranean and Middle Eastern tables. The technique matters here: pulsing dried chickpeas instead of canned ones creates that signature texture, while the combination of cumin and coriander, layered with fresh parsley, builds complexity that simple recipes miss. This is assertive food made from pantry staples, ready to serve as part of a mezze spread or stuffed into pita with tahini and pickled vegetables.
Instructions
step 1 Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened.
Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down.
Stir in the parsley or dried herbs, with seasoning to taste.
Add the egg, then squish the mixture together with your hands. step 2 Mould the mix into 6 balls, then flatten into patties.
Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm.
Serve hot or cold with couscous, pitta bread or salad..
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