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May 2014 Issue
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Dehy Falafels

  As much as the Middle East is painted as the problem child of the world these days, historically we have a lot to thank them for: astronomy, algebra – and a massive contribution to cuisine, including the not-so-humble falafel. Profile Serves: Two Weight: 500g Volume: 500ml Kilojoules: 7010 Cost: $4.70 Time: 30min (in the field) Fuel: 200ml of white spirit or 75g of gas.* *Based on an MSR Whisperlite or Primus Classic operating at sea level. Ingredients 300g dried, split green peas 1 tbsp flour 1 tbsp harissa 1 tsp allspice Zest of 1 lemon 2 tbsp parsley finely chopped Sundried tomatoes 50g sesame seeds 50ml olive oil 6 tortillas Method At home: Cover the green peas with water and soak for two-hours. Then place in a saucepan and cover with fresh water, bring to boil and simmer for 15mins then drain. Add the lemon zest, harissa, all-spice, flour, parsley and a pinch of salt and pepper and blend until smooth. Spread on baking paper and place into the oven on its lowest setting to dehydrate (or use a dehydrator). In the field: Rehydrate the mixture until it’s at a doughy consistency. Mould into golf-ball sized patties, coat in sesame seeds and fry in olive oil until brown. Serve on a tortilla with a sprinkling of chopped sundried tomatoes and a small amount of yogurt.