Felafel is one of the Middle East’s most popular vegetarian dishes, suitable for breakfast, lunch or supper. It’s also one of my favourite finger foods. On a recent trip to Athens, Greece, I came across a small cafe on a high street that was selling only felafel. The queue was always miles long, so I was curious about their success. Having tasted their felafel, I decided I could do far better. I experimented with a healthier version cooked in the oven, rather than deep fried, and I am very happy to share my recipe with you.

INGREDIENTS

(For best results, if you can find dry white beans soak them overnight in cold water, drain then roughly grind)

1 tin chickpeas 240g

1 garlic clove (chopped)

3 tbs fresh lemon juice

1 tbs lemon zest

5 tbs freshly chopped parsley and mint

1 tbs fresh chilli (chopped)

1 tsp coriander powder

1 tsp cumin powder

2 tbs olive oil

Salt and pepper to taste

METHOD

Heat the oven 175*. Drain the water from the chickpeas. In a food processor, blend them coarsely (making sure not to form a paste). Transfer to a bowl and mix the rest of the ingredients except for the oil. Check the seasoning. Form into small balls or any shape you like. Heat the olive oil in a l0w flame and seal the felafel balls until just brown. Transfer to an ovenproof tray and bake for 15 minutes. Serve with tahini paste.

Tahini paste

1-2 garlic cloves, finely chopped

Juice of 2 lemons

1/2 cup tahini

1/2 tsp cumin powder

2 tbs finely chopped parsley

salt to taste

Mix the ingredients together, then check the seasoning.