Serves: Makes30

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

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Ingredients

Name: Spiced falafel balls with tahini dip
Yield: Makes30
Ingredients: 440g dried chickpeas, soaked overnight in cold water 1 small red onion, roughly chopped 3 large garlic cloves, roughly chopped 1 bunch coriander, leaves and stems, roughly chopped ½ tsp chilli flakes 3 tbsp sesame seeds 3 ½ tsp ground coriander 2 tsp ground cinnamon 1 ½ tsp baking powder 2 tsp salt Grapeseed oil for deep frying

440g dried chickpeas, soaked overnight in cold water

1 small red onion, roughly chopped

3 large garlic cloves, roughly chopped

1 bunch coriander, leaves and stems, roughly chopped

½ tsp chilli flakes

3 tbsp sesame seeds

3 ½ tsp ground coriander

2 tsp ground cinnamon

1 ½ tsp baking powder

2 tsp salt

Grapeseed oil for deep frying