Homemade falafel, fresh out of a fryer, is among the most delicious things one can make with chickpeas. Eaten across the Middle East and frequently referred to as the national dish of Israel, these little balls of joy can be found on street corners and supermarket shelves the world over. Such is their popularity that 12th June is designated as International Falafel Day – a day to celebrate all things fried chickpea!

Nobody knows exactly where falafel originated, and it is a fiercely debated topic as to who claims ownership over these delicious fried snacks. The earliest written references to falafel come from 19th-century Egypt. Possibly based on similar split-pea snacks from India, falafel were originally made from fava (broad) beans (known as “ful” in Arabic). As falafel spread across the Levant, chickpeas replaced fava beans.

In the early 1950s, Yemenite Jews in Israel started serving falafel in pita, and the mishmash of cultures in young Israel brought their own pickles, dressings, and flavours – and the popular street food we know and love today was born!

Cook’s notes: If you would like to make falafel, you will need to plan ahead, as the raw chickpeas need to be soaked.

INGREDIENTS:

• 300 g (2 cups) dried chickpeas
• 3 garlic cloves, finely chopped
• 1 large onion, roughly chopped
• 40 g (1 bunch/about ½ cup) chopped fresh coriander
• 20 g (½ bunch/about ¼ cup) chopped fresh flat-leaf parsley
• 5 tablespoons flour
• 1½ teaspoons fine sea salt
• 1 teaspoon ground cumin
• ¾ teaspoon ground coriander
• ¾ teaspoon black pepper
• ¾ teaspoon baking soda
• About 2 litres of vegetable oil

Accompaniment: tahini sauce
Special Equipment: a deep-fat thermometer and a heavy-bottomed pot OR a deep fat fryer.

METHOD:

1. Soak the chickpeas: Place chickpeas in a bowl and cover with cold water by 5 cm (2 inches). Leave to soak at room temperature for at least 12 hours, and up to 24 hours. Drain well in a colander.
2. Purée the mixture: In a food processor, purée the soaked chickpeas with the garlic, onion, fresh coriander, parsley, flour, salt, cumin, ground coriander, black pepper, and baking soda until the mixture is well combined and holds together when pressed, but still slightly coarse — not a smooth paste.
3. Heat the oil: Pour about 2 cm (1 inch) of oil into a 4- to 5-quart heavy pot (preferably cast iron) and heat until a thermometer registers 170°C (340°F).
4. Shape and fry the falafel: Using a falafel shaper or two tablespoons, scoop the falafel mixture and form into balls or quenelles. Gently drop into the hot oil and fry, turning occasionally, until golden brown, 2 to 3 minutes. Transfer to paper towels to drain.
5. Maintain oil temperature: Allow the oil to return to 170°C (340°F) between batches.
6. Serve: Serve the falafel warm or at room temperature with tahini sauce.