These spicy patties are a favourite snack all around the Middle East, and from Lebanese takeaway shops the world over. Different versions of falafel abound – in Egypt they are made using dried broad beans alone, whereas in Israel, Lebanon and Syria they are usually made with chickpeas. Others still, like the recipe which follows, use a combination of the two. These home-made falafel are far superior to any you can buy. They are spicy and fragrant and the fresh coriander adds a lovely bright-green colour. It is better to use skinless split broad beans rather than the whole, unskinned variety.