Falafel

Falafel is the best known of bean fritters, and—because it’s usually made from chickpeas and/or fava beans—the best tasting. Canned chickpeas are too soft for falafel, but the recipe is pretty easy anyway; the dried beans are soaked, not cooked, and the frying is straightforward. The addition of an egg prevents the batter from falling apart, which is a common problem. It may not be strictly traditional, but it works. The little fritters are best in a huge pita, with a pile of raw vegetables, but they’re also nice served as a starter, with some greens and a little Tahini Sauce.