Falafels, the little Levantine chickpea patties, are pretty common about the place these day. Supermarkets stock them as a sop to non-sausage eating vegetarian types like myself, no music festival is complete with out a falafel vendor, and they're not that hard to find at take-aways or street carts. Last weekend, Harry bought a falafel wrap at our local market and, while he enjoyed the falafel, wasn't so keen on the sauces and condiments with it. We decided to cook our own so we could choose exactly what went in the wrap with them. They were ace, and I'd really recommend you have a go.
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Stick the chickpeas in a bowl, cover with cold water and let soak for at least 24 hours. They'll swell to about double size, so make sure the bowl is nice and large, and the water is nice and deep.
This quantity made about two dozen falafels and between five of us we eat all but four. We served them with flat breads, salad, yoghurt and mint, green and black olives, and some tahini sauce. (Light tahini, mixed with lemon juice and a bit of garlic until it goes stiff, then thinned with water until creamy.)
Replace the chickpeas with dried broad beans (slip the skins off the beans once they've soaked) to make Egyptian ta'amia, or use a combination of chickpeas and beans.