Easy, chickpeasy

This week I have mostly been eating hummus. For breakfast, for lunch, for dinner. With sumac, with lamb, with pepper sauce, with ful medames. I have been in Jordan and in Jordan they like their food. And their food comes with hummus.

You’d think I’d never want to see a chickpea again but I’m not ready to go cold turkey just yet so here’s a recipe for carrot falafel from Jane Hornby which is tasty and light and keeps brilliantly for lunches the next day.


If you have a food processor this is very easy. Grate two carrots and put them in a big bowl. Very roughly chop a small bunch of parsley and two cloves of garlic. Add them to the food processor with a drained tin of chickpeas, a tablespoon each of ground cumin and coriander, half a teaspoon of chilli flakes and an egg. Whiz this together until you get a smoothish paste. Add this mixture to the carrots along with the zest of a lemon and some salt and pepper and then smoosh the whole lot together. OLYMPUS DIGITAL CAMERA

Split the mixture into two, then two again and each quarter into three. You should have 12 little patties. They need cooking for about three minutes each side in a hot pan. You can leave these to rest before cooking while you make any accompaniments.


To make a sauce mix half a tablespoon of tahini (sesame seed paste) with 4 tablespoons of yoghurt and a squeeze of lemon juice.  The red onion pickle from salmon tacos is good here but for something fresher,  finely slice a red onion and stir through some chopped mint with a  squeeze of lemon.

Heat up some pitta bread or a wrap, and stuff with salad, onion, falafel and sauce.


It’s not quite as authentic as the falafel sandwich we enjoyed on the streets of Amman on Jordanian Independence Day but what could be?



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