Falafel

Falafel are deep-fried balls or patties of ground chickpeas and herbs. They are one of the best-known dishes of Middle Eastern and Levantine cooking, and — because they contain no meat, egg or dairy — a dependable vegan option.

What it actually is

Dried chickpeas (or fava beans in the Egyptian ta'ameya) are soaked and then ground raw with parsley, coriander, garlic, onion and spices such as cumin. The mixture is shaped into small balls or patties and deep-fried until deep golden and crisp, staying soft and green inside.

Good falafel is made from soaked-not-cooked pulses — using tinned chickpeas makes them dense and prone to falling apart.

How it's served

• In bread — stuffed into pita or flatbread with salad, pickles and tahini or garlic sauce.
• On a plate — as part of a mezze spread with hummus and salad.
• As a side — a few pieces alongside a main.

Writing it on a menu

• Label it vegan — it's one of the strongest plant-based items you can offer.
• Note that it is deep-fried and that the bread contains gluten, so guests with allergies can ask.
• Name the sauce (tahini, garlic, chilli) — it defines the dish for many guests.