Ingredients

• 450g/1lb dried chickpeas
• soaked overnight in cold water
• with 1 tsp bicarbonate of soda
• 2 large Arabic flatbreads
• 1 beef tomato
• sliced
• 2 pickles
• sliced
• handful fresh parsley leaves
• finely chopped
• ½ lemon
• salt and freshly ground black pepper
• handful fresh coriander leaves
• handful fresh parsley leaves
• 1 garlic clove
• 1 tsp ground cumin
• 1 tsp coriander seeds
• 25g/1oz sesame seeds
• 1 litre/1¾ pints vegetable oil
• good pinch sumac
• to garnish
• 3 tbsp tahini
• 3 tbsp plain yoghurt
• good squeeze lemon juice
• 1 tbsp tahini
• 1 garlic clove
• drizzle olive oil
• 2 tbsp plain yoghurt
• 1 lemon
• juice only
• 1–2 ice cubes
• 1½ tsp vegetable oil
• 50g/1¾oz lamb mince
• good pinch sumac
• to garnish
• handful fresh parsley leaves
• to garnish
• 400g tin fava beans/broad beans
• drained
• 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
• 2 pitta breads
• good pinch sumac
• to garnish
• drizzle olive oil
• to garnish

Directions

• 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.
• 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.
• To make the falafel sauce
• mix the tahini with the yoghurt and lemon juice and season to taste.
• To make the hummus
• put half the cooked chickpeas in a food processor. Add the tahini
• garlic
• olive oil
• yoghurt
• lemon juice and some seasoning. Add the ice cubes and blend again
• until you have a smooth hummus. Heat the vegetable oil in a small saucepan over a medium heat. Fry the lamb mince until golden brown
• breaking it up as it cooks.
• Spoon half the hummus into a dish and top with the cooked lamb. Garnish with the sumac and parsley. Keep the remaining hummus for the fatteh.
• To make the chickpea salad
• mix half the remaining cooked chickpeas with the beans. Add the remaining ingredients and season to taste.
• To make the fatteh
• preheat the grill to high and toast the pitta breads. Leave to cool
• then cut into cubes. Drizzle with a little chickpea cooking liquid. Spoon the remaining hummus into a small bowl and mix with a little chickpea cooking liquid – it should be a little thicker than double cream. Place the lightly soaked pittas on a serving dish. Cover with the last of the cooked chickpeas. Garnish with the sumac and olive oil.
• Heat a deep saucepan of vegetable oil to 160°C
• or until a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Fry the falafel in batches for 5 minutes
• or until golden brown. Drain on kitchen paper and sprinkle with sumac.
• Split the flatbreads in half so you have four large circles. Spoon falafel sauce along the middle
• top each with five falafel
• a quarter of the beef tomato and pickles
• some parsley and a squeeze of lemon. Wrap. Repeat for the remaining wraps.
• Place a griddle over a high heat and
• when hot
• cook the wraps until hot and charred.
• Serve the flatbread wraps with the fatteh
• chickpea salad and hummus. Serve with the chickpea salad
• fatteh and hummus.