Along with traditional green falafel, I’ve seen red, cauliflower and even mushroom falafel. Some things never change – falafel still tastes best with tahini, pickles and, for me, loads of chilli.

Adapted from Feasting (Hardie Grant) £25

 

• Drain the chickpeas. Transfer to a large bowl with the remaining ingredients, except the grapeseed oil, and mix well.
• Working in batches, blend the mixture in a food processor until it resembles coarse breadcrumbs. Test the mixture to see if it will hold together by squeezing a small amount of mixture between your fingers. If it doesn’t, blend for a little longer. Shape the mixture into 35 g discs or torpedos.
• Half-fill a deep-fryer or large heavy-based saucepan with grapeseed oil. Heat the oil to 180°C  or until bubbles form around the handle of a wooden spoon when dipped in the oil. Deep-fry the falafel, in batches, for 4 minutes. 
• Transfer to a wire rack with paper towelunderneath to catch the excess oil. Serve warm with Israeli pickles and tahini dip

Tahini dip 

• method
• Combine the tahini, salt and garlic in a mixing bowl. 
• Whisk in the iced water and lemon juice until thick and smooth. You can do this by hand, with a balloon whisk, or using a hand-held blender.
• Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.

Serve as part of a Middle Eastern spread