Falefal spiced, warm chickpea salad {Meatless Mondays}14

Posted on April 2, 2012 by ChristieDinner Time, Gluten Free, Sides, Vegetarian

Product of the month: Sami’s Kitchen Falefal Spice Blend

Each month I feature a product that I have found or have been sent and absolutely love. I create a recipe with the product and feature it on the home page for the entire month. The blog posts that appear about the featured product are sponsored by the brand. If you would like your brand to be considered for Product of the Month then please get in touch via my Advertising/PR page.

This month I am very pleased to share with you this delicious Falefal spice blend by Sami’s Kitchen.

Some people may be scared off by Middle Eastern cooking due to the large array (and perhaps unusual) mix of spices that are used. Being of Lebanese descent, these are second nature to me, but I know from chatting to others that they can be a bit daunting.

Don’t worry, Sami’s Kitchen spice blends solve all that! It doesn’t matter if you don’t know your sumac from your cinnamon, you’ll be whipping up fragrant mediterranean treats at the shake of a spice packet!

I like a bit of a challenge, so instead of doing what it says on the box and making falefal, I decided to do a bit of ‘deconstructed’ falefal in salad form.

It’s got all the yummy ingredients from falefal; chickpeas, garlic, onion and more, plus it’s flavoured with the same spices (all¬†conveniently¬†pre-mixed, thanks to Sami!) and then smothered in a delicious tahini dressing, just like falefal. Except with no deep frying. Win!

I hope you’ll join me this month and pick up a packet of Sami’s Kitchen Falefal spice blend for this recipe. You can find stockists here or buy it directly from their website here. Don’t forget to mention you discovered it on Fig & Cherry!

Lastly, I’m linking up this recipe with Veggie Mama’s Meatless Mondays. Do you try to eat vegetarian on Mondays too?

Christie x

Falefal spiced, warm chickpea salad

serves 4 as a side or part of a mezze selection

  • 400g can chickpeas, drained and rinsed
  • 1 spring onion (scallion), finely sliced
  • 1 fat garlic clove, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon Sami’s Kitchen falefal spice blend
  • 4 sprigs flat leaf parsley, leaves picked and roughly chopped
  • pinch of salt

Dressing

  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons labne (or thick greek-style yoghurt)
  • 1 teaspoon Sami’s Kitchen falefal spice blend
  • 1/2 small lemon, juiced

1. Saute the spring onion and garlic in the olive oil in a frying pan over medium heat for 1-2 minutes, or until fragrant and slightly softened.

2. Add the spice mix and chickpeas, stir to coat well and cook for 2 minutes until warmed through. Add the parsley and a pinch of salt. Cook for 1 minute more and then set aside and keep warm.

3. To make the dressing, whisk all the ingredients together in a small bowl and season with salt and pepper.

4. Serve the salad with a dollop of dressing and some warm pita bread or as part of a mezze selection. It is also lovely served with grilled chicken that has been marinated in Sami’s Kitchen shish tawook spice mix.

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