Good falafel depends on texture as much as seasoning. This version combines dried chickpeas with split broad beans, fresh herbs and a generous mixture of spices before deep-frying the patties until crisp and golden. A sharp tahini-based tarator sauce provides a creamy contrast.

The recipe serves four, requires 20 minutes of active preparation and around 30 minutes of cooking, plus overnight soaking and a 30-minute resting period.

What You’ll Need

200g dried chickpeas, soaked overnight

100g dried split broad beans, soaked overnight

1 medium onion, roughly chopped

4 garlic cloves, peeled

1/2 bunch parsley, stems removed

3/4 bunch fresh coriander

Handful of basil leaves

2 tsp ground cumin

1 tsp ground coriander

1/4 tsp marjoram

1/4 tsp ground cinnamon

1/4 tsp ground fennel seeds

1/4 tsp allspice

1/4 tsp ground caraway

1/2 tsp chilli flakes or fresh green chilli, optional

1 new potato, cut into quarters

1 tsp bicarbonate of soda

50g sesame seeds, plus extra for coating

Oil, for deep-frying

Arabic bread, tomatoes, parsley, pickled turnips and fresh mint, to serve

For the tarator sauce:

125ml tahini

Juice of 2 lemons

1 garlic clove, crushed

2 tsp harissa or another chilli sauce

1. Soak The Pulses

Cover the dried chickpeas and split broad beans with water and leave them to soak overnight.

When you are ready to cook, drain them thoroughly and rinse under cold water. The pulses are soaked rather than cooked before being processed, helping the falafel develop their characteristic texture instead of becoming overly soft.

2. Make The Falafel Mixture

Put the chickpeas, broad beans, onion, garlic, parsley, coriander, basil, spices and quartered potato into a food processor.

Process until everything forms a fine paste. The herbs should be distributed throughout the mixture, giving the inside of the finished falafel its fresh flavour and green colour.

Stir in the bicarbonate of soda, some salt and 50g sesame seeds. Leave the mixture to rest for 30 minutes. This short pause allows the ingredients to settle before shaping.

3. Prepare The Tarator Sauce

While the falafel mixture rests, whisk together the tahini, lemon juice, crushed garlic and harissa.

Add a small splash of water and continue whisking until the sauce becomes smooth and pourable. Add a little more lemon juice or water if needed to adjust the sharpness and consistency.

The creamy sesame flavour works particularly well against the crisp, warmly spiced falafel.

4. Shape The Falafel

Use slightly damp hands or a small ice-cream scoop to shape the mixture into balls or patties.

If you want a more pronounced sesame crust, sprinkle or press a few additional sesame seeds onto the surface before frying.

Keeping the pieces reasonably similar in size will help them cook at the same rate.

5. Fry Until Golden

Fill a large saucepan no more than one-third full with frying oil, or use a deep-fat fryer. Heat the oil to exactly 180°C.

Cook the falafel in batches, leaving enough room around each piece. Fry until deeply golden and beginning to float towards the surface.

Remove carefully, drain on kitchen paper and keep warm while you finish the remaining batches.

6. Serve With Fresh Toppings

Serve the hot falafel inside Arabic bread with tarator sauce, tomatoes, parsley, pickled turnips and fresh mint.

The finished falafel should have a crisp sesame-speckled exterior and a softer, aromatic centre packed with herbs and warm spices. The lemony tahini sauce and fresh toppings bring enough acidity and freshness to balance the richness of deep-frying, making the dish particularly satisfying when served immediately.