Falafel Scotch eggs from Levant: New Middle Eastern Flavours (page 25) by Rawia Bishara

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: All-purpose tahini sauce; Tahini-pomegranate hot sauce; Tahini yogurt sauce; Tarator; Forty cloves of garlic sauce (Thoum); Harissa; Hot pepper paste; Spicy tomato sauce; Cilantro-basil pesto; Teklai; Tanoreen peanut sauce; Pomegranate-tamarind glaze

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Dried chickpeas require soaking overnight. Can substitute chiles of your choice for jalapeño chiles, and vegetable oil for corn oil.

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