Falafel

History

Falafel — deep-fried balls of ground chickpeas (or fava beans in Egypt, where it's called ta'amiya) spiced with cumin, coriander and herbs — is one of the Middle East's most beloved street foods. Stuffed into pita with hummus, tahini, crunchy salad and pickles, it spread from the Levant and Egypt across the world to become a global symbol of vegetarian and vegan eating.

Ingredients

• Pita bread
• Falafel (ground chickpeas, garlic, parsley, cumin, coriander)
• Hummus
• Tahini sauce
• Tomato
• Cucumber
• Shredded lettuce
• Pickled turnips

How to Make

1. 1Blend soaked chickpeas with garlic, onion, parsley, cumin and coriander into a coarse paste.
2. 2Form into small balls or patties and deep-fry until deep golden and crisp.
3. 3Warm a pita and open it into a pocket.
4. 4Spread hummus inside, then add the hot falafel.
5. 5Top with tomato, cucumber, lettuce and pickled turnips, drizzle with tahini sauce and serve.