Waitrose Cookery School chef Jack Homer reveals the secret to getting this Middle Eastern favourite right every time

If you’ve ever tasted perfect falafel, you’ll know they’re hot and crunchy on the outside with a herb-flecked interior that’s gorgeously light and fluffy. But how to produce this beloved street food snack at home? Partner and Cookery School chef Jack lets us in on his failsafe method – and secret ingredient – in this step-by-step video.

Pile the golden falafel into warm pitta or other flatbread with houmous – or tahini – chopped salad, pickled chillies and a lick of hot sauce or experiment with your own garnishes. Jack uses pickled radishes and shredded red cabbage for added zing. Be prepared to get messy; this is not a dish to eat in your best white shirt.

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