Falafel (Lebanon)

Preparation

1. 1

   Soak the dried chickpeas overnight in plenty of water (don't use already-cooked chickpeas — they'd give a texture too soft that falls apart when frying).

2. 2

   Drain them well, then blend them with the onion, garlic, parsley, cumin and a pinch of chili until you get a coarse texture that holds together when pressed in your hand.

3. 3

   Let the mixture rest for 30 minutes in the fridge, which makes shaping easier.

4. 4

   Shape small flattened patties, then fry them in hot oil for 3-4 minutes, until nicely golden and crisp on the outside.

5. 5

   Drain on paper towel and serve hot, in flatbread with fresh vegetables and a little tahini.