Spiced chickpeas (Balilah) from Falastin: A Cookbook (page 125) by Sami Tamimi and Tara Wigley

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

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

    Chickpeas need to soak overnight. Can substitute any other chilli flakes for Aleppo chilli flakes.

  • bernalgirl on October 30, 2022

    As others said, absolutely bright and delicious, a welcome addition to yhe table for a big family dinner. Knowing my family, I didn’t use the raw lemon, instead adding preserved lemon, which everyone loved. I plan to make a smaller batch with raw lemon to see how it goes.

  • SheilaS on October 21, 2022

    Made this to bring to a last minute gathering and it was a big hit with everyone trying to guess the ingredients. Looks very pretty with the thin lemon slices, fresh herbs and red onion. Leftovers were still delicious the next day though the herbs weren't as bright so if making far ahead, I'd hold them out.

  • Apollonia on April 02, 2021

    Very tasty and quick. The chopped lemon was great.

  • KarinaFrancis on February 23, 2021

    Great back pocket recipe with lots of scope for variations. I had a finger lime in the fridge so I used that instead of chopped lemon.

  • mcvl on February 20, 2021

    OK, I've been experimenting with balila recipes, and this one will be the basis for future versions. The treatment of the lemon is cheffy, but such a big payoff. Leaving the scallions raw and cooking the chopped onion makes for better lusciousness.

  • Astrid5555 on August 29, 2020

    So delicious, big hit. Will become part of my regular salad rotation. A must try if you like chickpeas.

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