Treasures from the East!

Falafel

Makes 20

It takes time to make good falafel, so you’ll need to start this recipe 24 hours in advance. To shape the falafel you can use two tablespoons (adding 2 egg whites when seasoning the mixture will make it firmer).

Ingredients
200g dried chickpeas
100g dried split broad beans
1 large handful coriander (cilantro), leaves picked
2 large handfuls flat-leaf parsley, leaves picked
1 small onion, chopped
2 long red chillies, seeds removed, finely chopped
4 garlic cloves, chopped
1 tsp baking powder u 1 tsp ground cumin
2 tbsp sesame seeds
rice bran oil, for deep-frying

Method
In a large bowl, soak the chickpeas and broad beans overnight in cold water, changing the water at least twice during this time.

Drain the chickpeas and broad beans and put them in a food processor with the coriander, parsley, onion, chilli and garlic. Whiz until grainy (not a smooth purée).

Transfer the mixture to a bowl and add the baking powder, cumin and sesame seeds. Mix together and, using a falafel spoon or two tablespoons, quenelle the mixture or roll it by hand into 20 patties.

Pour enough rice bran oil for deep-frying into a large deep saucepan and heat to 170C/325F. To test if the oil is hot enough, drop in a cube of bread and if it turns golden brown in 20 seconds you are good to start cooking. (If the oil is not hot enough, the falafel will break up.)

Working in batches, drop the falafel into the oil and deepfry for 3 minutes, or until golden. Remove the falafel with a slotted spoon and drain on paper towel. Serve with green tahini (see below) or hummus.

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Green Tahini

Makes 200g

My green tahini is a take on the classic tahini and is used as a dressing or dip.

Ingredients
2 cups coriander (cilantro), leaves coarsely chopped
125ml lemon juice
2 garlic cloves, peeled
90g tahini
1 tsp sea salt flakes

Method
In a food processor, blend the coriander with 100ml water until you have a smooth green paste; don’t overblend as the coriander will go black. Add the lemon juice, garlic and tahini and blend until smooth. Stir through the sea salt flakes.

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Dukkah lamb cutlets with mint and pomegranate salad

Serves 4

This dish is easy to prepare but its flavours make a big impact.

Ingredients
3 tbsp olive oil
6 tbsp hazelnut dukkah
8 large lamb cutlets

Mint and pomegranate salad
1 handful mint leaves
4 tbsp pomegranate seeds
1 preserved lemon (available from most supermarkets), skin only, julienned
Juice of ½ a lemon
3 tbsp olive oil

Method
Put the olive oil and dukkah (see below) in a large bowl and mix together. Add the lamb and rub the dukkah mixture into the meat. Cover the bowl and transfer to the fridge to marinate for 30 minutes.

To make the salad, put the mint, pomegranate seeds and preserved lemon in a bowl. Shake together the lemon juice and olive oil in a small jar. Pour over the salad, toss gently and season with salt and ground black pepper, taking care not to use too much salt as there is salt in the dukkah on the cutlets.

Heat the barbecue to high or heat a chargrill pan over high heat on your stovetop. Cook the lamb cutlets for 2-3 minutes on each side. Remove the pan from the heat and rest the lamb for 5 minutes before serving with the mint and pomegranate salad.

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Hazelnut dukkah

Makes 520g

Ingredients
1¾ cups hazelnuts
1 tbsp coriander seeds
1 tbsp cumin seeds
1¼ cups sesame seeds
2 tsp sea salt flakes
2 tsp ground black pepper

Method
Preheat the oven to 160C/315F. Put the hazelnuts on one baking tray, and the coriander and cumin seeds on a separate tray, and bake until toasted, approximately 15 minutes.

After the hazelnuts and seeds have been in the oven for 10 minutes, add the sesame seeds on a separate tray and toast for the remaining 5 minutes, or until lightly coloured. Remove all the trays from the oven and allow the nuts and seeds to cool to room temperature.

Put the hazelnuts in a food processor and pulse to a coarse breadcrumb size. (You could also crush the hazelnuts the traditional way using a mortar and pestle.) Transfer the hazelnuts to a large mixing bowl.

Put the cumin and coriander der to the bowl along with the toasted sesame seeds, salt and pepper. Mix well using a wooden spoon. Dukkah can be kept for up to a year. It is best stored in an airtight container in a cool, dry place.

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Persian pavlova

Serves 8-12

Ingredients
6 egg whites (room temperature)
200g caster sugar
500g plain halva, diced into 1cm (½ inch) cubes
200g pitted dates, chopped
200g dried cranberries
125g almond meal
50g pistachio nut kernels, coarsely chopped
50g blanched whole almonds, coarsely chopped
120g white chocolate chips
1 tsp rosewater
shaved halva, chopped pistachio nut kernels or pomegranate seeds to garnish (optional)

White chocolate glaze
75ml pouring cream
150g white chocolate, coarsely chopped

Method
Preheat the oven to 160C/315F. Grease a 24cm spring-form cake tin with butter and line the base with baking paper.

Using an electric mixer, whisk the egg whites on high speed until soft peaks form. Gradually add the sugar, whisking until the mixture is firm and glossy as you would with a meringue.

Gently fold in the halva, dates, berries, almond meal, pistachios, almonds, chocolate chips and rosewater. Spoon the mixture into the tin. Bake for 1 hour, or until it is firm to the touch. Set aside to cool completely in the tin on a wire rack.

To make the glaze, put the cream and chocolate in a small saucepan over low heat, stirring until melted. Remove from the heat and set aside to cool, stirring every 2 minutes to prevent lumps forming.

When ready to serve, remove the spring-form ring and spoon the glaze over the pavlova. Scatter over a Middle Eastern garnish, such as shaved halva, chopped pistachio nut kernels or pomegranate seeds to garnish.

Falafel For Breakfast, by Michael Rantissi and Kristy Frawley, is published by Murdoch Books, priced £20.