Lebanese people have a really different and unique taste when it comes to food. The kind that they prepare is well balanced between vegetarian and non-vegetarian fare. While it is a common misconception that Lebanese food is all about raw food and salads, it is a fact that their food can be easily classified as one of the most colorful and easy to make. Another unknown fact being that Lebanese food has a great companion in Black Dog’s Triple Gold Reserve. The mild spices in the food are well accentuated by the scotch making it a made for each other combination.
While on the hunt for the perfect match, I came across this recipe of an easy to make falafel and hummus wraps. Do let me know how it turned out if you try this out.
8 oz (250g) dried chickpeas (garbanzo beans)
1 clove garlic—minced
1 tablespoon finely chopped fresh flat leaf parsley
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
6 tablespoons olive oil, for frying
2 cloves garlic—minced
½ cup tahini (sesame seed paste)
½ teaspoon salt
¼ cup lemon juice
½ cup water
For the Wraps:
Half quantity Falafel recipe
4 tablespoons hummus (homemade or store-bought)
2 whole wheat flatbreads
3 tablespoons extra virgin olive oil (for cooking falafel)
2 teaspoons chili sauce—optional (we use harissa or sriracha)
4 tablespoons finely chopped fresh parsley
½ cup peeled, deseeded and diced cucumber
¼ red onion—finely diced
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
SOAK the chickpeas overnight in plenty of cold water, covered, on the kitchen bench (the dried chickpeas will swell to around 3 cups worth of soaked chickpeas). DRAIN the chickpeas well and place in a food processor or blender. PULSE until they form a roughly chopped mixture, then add the remaining ingredients and pulse more, scraping the sides occasionally, until the ingredients are well combined and the mixture holds together. LET the mixture rest for around 30 minutes. HEAT 3 tablespoons of olive oil in a large frying pan over low heat. FORM golf ball-size spoonfuls of the mixture (about 1 heaped tablespoon each) and flatten slightly with the palm of your hand (dampen your hands first to help prevent sticking). FRY half the patties (about 9) for 4 minutes on each side until crisp and golden. REPEAT the process with the remaining olive oil and falafel mixture.
PLACE all the ingredients into a small bowl and mix thoroughly to combine.
HEAT 3 tablespoons of olive oil in a large frying pan over medium heat. FORM golf ball-size spoonful of the falafel mixture (about 1 heaped tablespoon each to make 8-10 patties) and flatten slightly with the palm of your hand (wet your hands first to help prevent sticking). FRY the patties for 5 minutes on each side until crisp and golden. WHILE the falafel cook, mix together the parsley, tomatoes, cucumber, red onion, olive oil, lemon juice, salt and pepper in a bowl until well combined. PREHEAT the oven broiler and place a baking tray 6-inches underneath to preheat. SPREAD 2 tablespoons of hummus in a horizontal line across the middle of each flatbread. ARRANGE equal amounts of the chopped salad on top. PLACE 4-5 falafel patties on top of each, and drizzle with chili sauce if using. ROLL up the flatbreads tightly and place on the preheated baking tray (seal-side-down) under the oven broiler for around 1½ minutes until crisp. CUT each in half to serve.
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