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May 2014 Issue
Home / Articles / Wild Cuisine

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.


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.


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


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.

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