Syrian Chickpea Salad

Syrian-inspired brunchChickpea Salad

400g tin fava beans/broad beans, drained
1 can garbanzo beans OR half of the cooked chickpeas
handful fresh parsley leaves
1 beef tomato, roughly chopped
squeeze lemon juice
2 tbsp pomegranate molasses
good pinch ground cumin
2–3 spring onions, thinly sliced

  1. To make the chickpea salad, mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste.

 

 

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Syrian Falafel

Falafel

NOTE: Do NOT NOT NOT use canned chick peas or your recipe will break apart when frying. Ask me how I know..

TO SOAK THE NIGHT BEFORE:

450g/1lb dried chickpeas, soaked overnight in cold water, with 1 tsp baking soda
handful fresh coriander leaves
handful fresh parsley leaves
1 garlic clove
1 tsp ground cumin
1 tsp coriander seeds
25g/1oz sesame seeds

GARNISH

1 litre/1¾ pints vegetable oil
good pinch sumac, to garnish

  1. Drain the chickpeas and tip two-thirds of them into a saucepan, reserving the last third for the falafels. Cover with water and bring to the boil. Reduce the heat and simmer for 45–50 minutes, or until tender. Alternatively, cook in a pressure cooker for 20 minutes. Drain, reserving the cooking liquid.
  2. Meanwhile, to make the falafels, put the reserved uncooked chickpeas in a food processor and blend with the fresh coriander, parsley, garlic, spices and sesame seeds. Add a little warm water if the mixture is too thick. Season to taste. Shape into 20 falafels.
  3. Deep fry. Drain on paper towel lined plate.

Tahini Sauce

3 tbsp tahini
3 tbsp plain yoghurt
good squeeze lemon juice

  1. Blend all ingredients until smooth.

To Make the Falafel Sandwich

2 large Arabic flatbreads (or pita bread)
1 beef tomato, sliced
2 pickles, sliced
handful fresh parsley leaves, finely chopped
½ lemon
salt and freshly ground black pepper