Meatballs
Meat. In a ball. Deceptively simple, but so very, very good
Whether they're served the way your Italian nonna does them or Scandi-style, meatballs are a staple in most European cuisines. Whack these versatile little balls of meaty, oniony goodness in a sauce, on spaghetti, in a sandwich or in a salad and you're good to go. For the avant-garde, you can even get smoked salmon varieties. Or is that a fishball? Doesn't quite have the same ring to it, does it?
Where to find it
Balls & Company; 58 Greek Street
There's lots to say about this Soho restaurant – most of it revolves around its pork 'balls with ricotta, parmesan, pine nuts, basil and sage. @BallsandCompany
The Bowler; 1 Monmouth Street
This former street-food vendor has made balls out of everything. Even porridge. We'd still choose the beef and chorizo meatballs, though. @TheBowlerUK
Falafel
Deep-fried chickpeas and spices. Done.
Bite through the deep-fried exterior of this traditional Middle-Eastern snack and you'll find crumbly, fresh chickpea goodness – or broad bean if you're in Egypt – with a hefty dose of warming spices such as cumin and coriander. Served in a pita with lashings of hummus, crisp salad leaves and fresh or pickled vegetables, they could almost be healthy. Almost.
Where to find it
Pilpel; various locations
This lunchtime favourite uses the 60-year-old falafel recipe of its founder's grandfather. @pilpell
Mr Falafel; New Shepherd's Bush Market
Think you could ever get bored of chickpeas? Not here – try the falafel with pickled baby aubergines. @MR_FALAFEL
