Many recipes using pulses are Middle Eastern in origin, such as falafel, a popular street food. It is a pattie made using dried chickpeas or broad beans or a combination of the two.

Put the broad beans in a bowl, cover with cold water and let soak overnight. Put the chickpeas in a separate bowl and repeat. You could use canned broad beans and chickpeas if you are short of time.

Put the broad beans in a food processor and blend to a fine crumb. Transfer to a large bowl and repeat with the chickpeas, adding them to the bowl too.

Now add the onion, garlic, parsley and fresh coriander to the food processor and blend until well combined. Add this mixture to the beans and chickpeas with the cumin, ground coriander, chilli powder and salt. Stir well then set aside for 30 minutes.

Heat enough oil in a frying pan to come about 2½ cm up the side over a low-medium heat. The oil is ready to cook in when the surface is shimmering and a pinch of the mixture sizzles on contact with the oil.

Using two tablespoons, form the mixture into oval patties. Drop directly into the hot oil and cook for 2-3 minutes, turning halfway through until golden and crispy. Once cooked, keep the falafel warm while you cook the remaining mixture in the same way.

Serve the falafel wrapped in flat breads and dressed with tzatziki or minted yogurt.