Falafel

Tap an ingredient or step to check it off.

1. 1Step 1: Soak the dry chickpeas in at least four times their volume of water the night before, or at least eight hours in advance. The end weight will be double the original, so 250g dried should end up as 500g soaked. If the first time you cover them the water goes murky, strain them and add fresh water, as they can be dirty.
2. 2Step 2: Once they're soaked, lift them out of the water to a bowl, rather than tipping the bowl into a strainer – this way you leave the impurities in the water. Remove any chickpeas that have gone black and check for little pebbles.
3. 3Step 3: Use a coarse blade on a meat grinder if you have it – the texture is nicer – or use the pulse setting on a food processor. Blitz or grind the chickpeas, onion and garlic to get the same texture throughout. It should be quite gravelly and not too smooth.
4. 4Step 4: Transfer to a large bowl and add all the spices, baking powder, flour and salt. Mix into a paste. Squeeze a little in your palm to a ball; it should hold its shape well. The mix can be made a day ahead and kept in the fridge.
5. 5Step 5: If you own an electric fryer, use that, or set a medium pan on the heat and half-fill with a neutral vegetable oil, such as sunflower or rapeseed. The fryer should be at 170C; in a pan, test the oil by placing a small piece of bread or falafel mix in the oil, and as soon as it starts to bubble up and float, you're ready to go.
6. 6Step 6: Shape the falafel – with damp hands – into little balls or torpedo shapes, or just go free-form, dropping the mix off a spoon. They are tasty whichever way. (Special scoops, from £4, are worth buying online if you intend going pro.) The falafel need to be about the size of a walnut so they cook through and crisp at the same time. Really large ones might stay raw in the centre.
7. 7Step 7: Carefully place them in the oil (don't overcrowd the pan) and fry until the exterior is brown and crisp (two to three minutes). Transfer to a plate lined with a paper towel to absorb the excess oil. Serve immediately in pitta (from a Middle Eastern grocer) with trimmings and hot sauce.
8. 8Step 8: Finely chop cucumber and tomatoes, peppers if you want luxe, fresh chillies. Add shredded lettuce, chopped mint and parsley, season with salt, pepper, oil and more lemon juice than you think appropriate.
9. 9Step 9: Mix equal quantities of tahini paste and cold water in a bowl, add as much crushed garlic as you can bear and bring together with a fork or a spatula to a smooth cream – you may need to add a bit more water. Season with salt and lemon juice.
10. 10Step 10: Finely shred white cabbage, sprinkle with salt and let stand for 5-10 minutes till the cabbage softens a bit. Add oil, lemon and lots of chopped parsley. Or use sauerkraut from a jar.