Recipes
Pea and za’atar falafel
Turn to your freezer for this fresh take on a deliciously healthy snack
May 9, 2024 10:16
Turn to your freezer for this fresh take on a deliciously healthy snack
May 9, 2024 10:16I always have a bag of peas in my freezer for quick pastas, sides and this recipe. Though green peas aren’t traditional, I love the colour and sweetness they bring to these hot, crispy falafel, which will disappear as soon as they hit the table. Serve these simply with flatbreads, tahini sauce and a chopped tomato salad or with herby grains and chopped cucumber.
Wild thyme, or za’atar in Arabic, grows wild in the mountains and hedgerows across the Levantine. And this herb is the star ingredient in this eponymous Levantine spice blend. The dried thyme available in the West is different but similar enough. While za’atar can be found on supermarket shelves across the UK these days, I encourage you to make it at home. It’s easy to make and infinitely better than store-bought products.
Method:
If making the za’atar: toast the sesame seeds in a dry frying pan over medium heat for 2–3 minutes, or until light golden.
In a food processor, combine the thyme, sumac and salt and grind until finely ground. Transfer to a bowl. Stir in the toasted sesame seeds.
Transfer to a clean 300ml jar. Cover and store at room temperature for up to 6 months.
Drain and rinse the chickpeas. In a food processor, combine all the ingredients, except for the vegetable oil, and pulse until well mixed. Transfer the mixture to a bowl, cover and chill in the refrigerator for at least 2 hours or overnight.
Recipe adapted from The Levantine Vegetarian (Phaidon)
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