I absolutely love falafel. I found an amazing Israeli deli in Nelson, New Zealand whilst travelling — a tiny little cafe with a big offering. I remember being hooked after the first bite! These wonderful Middle Eastern falafels are pan-fried rather than deep-fried, which makes them a little lighter but no less delicious.

Ingredients

• 2 cups of chickpeas, washed (canned or dried — if using dried, soak overnight and boil for at least 4 hours)
• 1 cup of spelt flour, plus extra for dusting
• ½ onion, finely chopped
• 2 cloves of garlic
• Bunch of fresh parsley
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• Pinch of crushed chilli flakes (optional)
• ¼ teaspoon baking powder
• 1 tablespoon olive oil
• Salt and freshly ground pepper

Instructions

1. Place all the ingredients in a food processor and blend to a coarse paste — you want some texture, not a smooth hummus.
2. Shape the mixture into small patties and dust each one lightly with flour.
3. Heat a generous glug of olive oil in a large frying pan over a medium heat.
4. Fry the falafels until golden brown on one side, then flip and repeat.
5. Drain on kitchen paper and serve immediately.

How to Serve

Halve a wholemeal pitta and fill with coleslaw and mixed salad leaves. Add the falafels, then pile on your favourite sauces — tahini, hummus, chilli sauce, or vegan mayo all work beautifully. I also add fried onions, green olives, and a few extra salad leaves on top. Grab a napkin before the first bite — it's always messy, and always worth it.