Ideal party food with the tahini dip or a vegetarian lunch.
A dish made for the Pharaohs as chickpeas and broad beans were grown on the fertile Nile delta – and the dried pulses could be used during winter when other food was scarce. Christian Copts in Egypt eat falafels during Lent when they don’t eat meat for 6 weeks – the pulses provide their protein.
If using dried chick peas, use half the weight and soak overnight before simmering in fresh water for about 20 minutes.
Frozen broad beans can be used – just par-cook in accordance with the instructions before cooling quickly in cold water and then shelling.
Can use different flavours in falafels e.g. add spinach, replace chick peas with sweet potatoes.
Once cooked, falafels can be re-heated later or frozen. Allow to defrost and then place on oiled baking tray and re-heat in a hot oven for 5 minutes each side.
Arab bread uses Lebanese flour and is more like a pancake than pitta and can be frozen soon after buying. One source is: www.hollylandbakery.com Phone: 0208 8087111.
+44 (0)1329 841814
You can support the Holman adventure too: https://www.justgiving.com/crowdfunding/penny-melville-brown