Falafel

Ground chickpeas (Lebanese style: broad beans elsewhere) blended with parsley, coriander, cumin, garlic, and onion, formed into balls and deep-fried until the outside goes crisp and dark and the inside stays bright green and herb-rich. Served with tahini, hot sauce, pickles, and either flatbread for wrapping or as part of a meze plate. The signature is the green-herb interior: parsley and coriander dominate, set against the deep-fried crust and the nutty, slightly bitter weight of tahini.