Pea and za’atar falafel

• If making the za’atar: toast the sesame seeds in a dry frying pan over medium heat for 2–3 minutes, or until light golden.

• In a food processor, combine the thyme, sumac and salt and grind until finely ground. Transfer to a bowl. Stir in the toasted sesame seeds.

• Transfer to a clean 300ml jar. Cover and store at room temperature for up to 6 months.

• Drain and rinse the chickpeas. In a food processor, combine all the ingredients, except for the vegetable oil, and pulse until well mixed. Transfer the mixture to a bowl, cover and chill in the refrigerator for at least 2 hours or overnight.

• Heat the oil in a saucepan to a depth of 4cm over medium heat. The oil is ready when a cube of bread dropped in sizzles on contact and turns golden in 30 seconds. (Alternatively, use a thermometer and heat to 160°C.) Shape the falafel mixture into balls, about 4 cm in diameter, or press slightly into patties.
• Working in batches, carefully lower them into the hot oil and fry for 2–3 minutes on each side, until golden and crispy. Using a slotted spoon, transfer the falafel to a paper towel–lined baking sheet to drain. Keep warm. Repeat with the remaining falafel.
• Serve a few falafel with flatbreads, garlicky sauce, tomatoes, lettuce and pickled vegetables, if using.

Recipe adapted from The Levantine Vegetarian (Phaidon)