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.
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
50g sesame seeds
50ml olive oil
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.