Deep-fried balls of soaked and ground pulses are enjoyed throughout the Middle East, India and parts of Africa. In Egypt they use fava beans to make taamia; in Israel chickpeas are ground into felafel. This version is based on red lentils, with a flavouring of fresh herbs in addition to the spices. They are hearty, deliciously spicy, and utterly addictive.
Serve as an appetizer, accompanied by a bowl of yogurt for dipping, wedges of pita bread, and a bowl of hot salsa or cond