FALAFEL
200g/1½ cups frozen peas, defrosted
1 x 400g/14oz tin chickpeas
1tsp ground coriander
1tsp ground cumin
2 cloves garlic
1tbsp tahini
2tbsp plain/all-purpose flour
1tsp baking powder
A pinch of salt
15g/¾ cup chopped parsley leaves
15g/¾ cup chopped mint leaves
1tbsp sesame seeds
1 litre/4¼ cups vegetable oil
PITTA
180g/1¼ cups plain/all-purpose flour
180g/1¼ cups strong bread flour
7g/2¼tsp easy-action yeast
A generous pinch of salt
250ml/1 cup lukewarm water
HUMMUS
1 x 400g/14oz tin chickpeas
3tbsp tahini
1 clove garlic
Juice of 2 lemons
AND
Courgette/zucchini pickle
Pickled red onions
Fresh coriander/cilantro
Yoghurt
Cherry tomatoes
EQUIPMENT
Food processor
This is an entirely different sort of Sunday lunch. It’s brilliant fun to have on the table; hands on, and a little bit messy. There are a number of component parts but you can sub in shop-bought alternatives (the hummus, pitta and pickles could come ready-made if you prefer). That said, a Sunday morning spent putting this together may be right up your street – it is certainly up mine.
Serves 6
1. To make the falafel, blitz together the peas, chickpeas, spices, garlic, tahini, flour, baking powder, and salt in a food processor. Keep an eye on it; you want some texture to remain, so pulse your food processor rather than heading off to prep something else while you let it run.
2. Scoop the mix into a bowl, and add the chopped herbs and sesame seeds. Form into 18 balls, making sure you squash them together really well (they’ll come apart in the oil if you don’t). Set aside in the fridge for at least an hour while you make the pitta.
3. To make the bread, put the flours in a bowl, and add the yeast on one side and the salt on the other. Add the water and mix together by hand. Knead until the dough is smooth and elastic, and bounces back when prodded. Place in a clean bowl, cover with a tea towel, and leave to double in size (about an hour).
4. For super smooth hummus – if you can be bothered – first peel the chickpeas, then blitz them with the tahini, and garlic. Add the lemon juice and then some cold water to achieve a spreadable consistency. Taste and season.
5. Once the dough has risen, split it into 9 even pieces and shape into balls. Flour your surface, place the balls onto it, and cover with the tea towel again. Allow them to double in size (around 45 minutes). Once ready, the dough will bounce back when prodded.
6. Preheat the oven to 220C fan/475F/gas 9. Line two baking sheets with parchment paper. Roll each pitta into a circle about 5mm/½in thick. Place on the baking sheets, and bake for 7–9 minutes, until golden and puffed up. Wrap them in foil – this will keep them warm, but also soften them, making them easier to eat.
7. While the pittas are in the oven, fry the falafel. Pour the oil into a high-sided saucepan, and place over a moderate heat. When the oil is at 180C/355F (test with a thermometer, or the handle of a wooden spoon – a steady stream of bubbles will form around the handle when it is hot enough), drop in the falafel, and fry until crisp and golden brown. Scoop them out, and drain on paper towels.
8. Serve the falafel and hummus with coriander leaves, some yoghurt, and some cherry tomatoes, as well as the pickles. Put everything in the middle of the table, and allow people to stuff their own pitta.
COURGETTE PICKLE
2 large courgettes/zucchini
1tbsp rock salt
500ml/2 cups cider vinegar
100g/½ cup caster/superfine sugar
1tbsp cumin seeds
1tbsp coriander seeds
1tsp chilli flakes
2 banana shallots, sliced
Courgette pickle
Makes enough to fill a 750ml/25oz jar
1. Slice the courgette into thin ribbons – a vegetable peeler is the ideal tool. Sprinkle with the salt and allow to sit for an hour so that some of their moisture leaches out. Rinse in cold water.
2. Bring the vinegar, sugar, cumin and coriander seeds, and the chilli flakes to a simmer in a saucepan, stirring occasionally to ensure the sugar dissolves.
3. Push the courgette and shallots into the jar, and pour over the flavoured vinegar. Leave for at least a couple of hours before eating – it will keep for a couple of weeks.
PICKLED RED ONION
2 red onions, sliced
A generous pinch of flaky sea salt
250ml/1 cup cider vinegar
Pickled red onion
Makes enough to fill a 400ml/14oz jar
1. Sprinkle the onions with salt and then squeeze with your hands until they start to soften.
2. Push into a jar, and cover with vinegar. They’ll be ready to eat within half an hour, but will also last for a good few weeks.