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 o