Syrian-inspired brunch

In Syrian culture, breakfast is a large spread of assorted small plates. It’s a time for family and conversation and the meal can take a couple of hours. If you want to up your weekend breakfast game, this is the recipe for you.

Ingredients

  • 450g/1lb dried chickpeas, soaked overnight in cold water, with 1 tsp bicarbonate of soda
  • 2 large Arabic flatbreads
  • 1 beef tomato, sliced
  • 2 pickles, sliced
  • handful fresh parsley leaves, finely chopped
  • ½ lemon
  • salt and freshly ground black pepper

For the falafels

  • handful fresh coriander leaves
  • handful fresh parsley leaves
  • 1 garlic clove
  • 1 tsp ground cumin
  • 1 tsp coriander seeds
  • 25g/1oz sesame seeds
  • 1 litre/1¾ pints vegetable oil
  • good pinch sumac, to garnish

For the falafel sauce

  • 3 tbsp tahini
  • 3 tbsp plain yoghurt
  • good squeeze lemon juice

For the hummus

  • 1 tbsp tahini
  • 1 garlic clove
  • drizzle olive oil
  • 2 tbsp plain yoghurt
  • 1 lemon, juice only
  • 1–2 ice cubes
  • 1½ tsp vegetable oil
  • 50g/1¾oz lamb mince
  • good pinch sumac, to garnish
  • handful fresh parsley leaves, to garnish

For the chickpea salad

  • 400g tin fava beans/broad beans, drained
  • handful fresh parsley leaves
  • 1 beef tomato, roughly chopped
  • squeeze lemon juice
  • 2 tbsp pomegranate molasses
  • good pinch ground cumin
  • 2–3 spring onions, thinly sliced

For the fatteh

  • 2 pitta breads
  • good pinch sumac, to garnish
  • drizzle olive oil, to garnish