Falefal spiced, warm chickpea salad {Meatless Mondays}14

Posted on April 2, 2012 by ChristieDinner Time, Gluten Free, Sides, Vegetarian

Product of the month: Sami’s Kitchen Falefal Spice Blend

Each month I feature a product that I have found or have been sent and absolutely love. I create a recipe with the product and feature it on the home page for the entire month. The blog posts that appear about the featured product are sponsored by the brand. If you would like your brand to be considered for Product of the Month then please get in touch via my Advertising/PR page.

This month I am very pleased to share with you this delicious Falefal spice blend by Sami’s Kitchen.

Some people may be scared off by Middle Eastern cooking due to the large array (and perhaps unusual) mix of spices that are used. Being of Lebanese descent, these are second nature to me, but I know from chatting to others that they can be a bit daunting.

Don’t worry, Sami’s Kitchen spice blends solve all that! It doesn’t matter if you don’t know your sumac from your cinnamon, you’ll be whipping up fragrant mediterranean treats at the shake of a spice packet!

I like a bit of a challenge, so instead of doing what it says on the box and making falefal, I decided to do a bit of ‘deconstructed’ falefal in salad form.

It’s got all the yummy ingredients from falefal; chickpeas, garlic, onion and more, plus it’s flavoured with the same spices (all¬†conveniently¬†pre-mixed, thanks to Sami!) and then smothered in a delicious tahini dressing, just like falefal. Except with no deep frying. Win!

I hope you’ll join me this month and pick up a packet of Sami’s Kitchen Falefal spice blend for this recipe. You can find stockists here or buy it directly from their website here. Don’t forget to mention you discovered it on Fig & Cherry!

Lastly, I’m linking up this recipe with Veggie Mama’s Meatless Mondays. Do you try to eat vegetarian on Mondays too?

Christie x

Falefal spiced, warm chickpea salad

serves 4 as a side or part of a mezze selection

  • 400g can chickpeas, drained and rinsed
  • 1 spring onion (scallion), finely sliced
  • 1 fat garlic clove, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon Sami’s Kitchen falefal spice blend
  • 4 sprigs flat leaf parsley, leaves picked and roughly chopped
  • pinch of salt

Dressing

  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 2 tablespoons labne (or thick greek-style yoghurt)
  • 1 teaspoon Sami’s Kitchen falefal spice blend
  • 1/2 small lemon, juiced

1. Saute the spring onion and garlic in the olive oil in a frying pan over medium heat for 1-2 minutes, or until fragrant and slightly softened.

2. Add the spice mix and chickpeas, stir to coat well and cook for 2 minutes until warmed through. Add the parsley and a pinch of salt. Cook for 1 minute more and then set aside and keep warm.

3. To make the dressing, whisk all the ingredients together in a small bowl and season with salt and pepper.

4. Serve the salad with a dollop of dressing and some warm pita bread or as part of a mezze selection. It is also lovely served with grilled chicken that has been marinated in Sami’s Kitchen shish tawook spice mix.

  • What a beautifully simple salad

  • felafel spice blend! genius! That’d give these chickpeas a delicious burst of flavour.

  • Love the deconstruct! Falefals are so delicious indeed!

  • Gorgeous easy recipe. It looks fabulous. Served in pita would make a lovely quick dinner.

  • Oh oh oh I love the little pot and how you’ve plated everything :D Never cooked with chickpeas at home ~ should try sometime so healthy ~

  • I love chickpeas, they’re such wonderful little powerhouses of goodness. We don’t do meatless Mondays as such, but probably eat a meatless dish about twice a week. I can imagine this salad going really well with some BBQ’d fish – yum.

  • Ooohhh… looks good, and I just soaked and boiled some chick peas today. A spooky coincidence, I think not!

  • We adore chickpeas, and this looks really good! Thanks Christie!

  • Lisa

    Made this for Easter for family get together. it was a hit! thanks very much!

    • Hi Lisa, that sounds wonderful! There’s nothing better than sharing good food with your family – thanks for taking the time to come back and let me know :) Christie

  • Deb

    have been looking for some ideas for tins of chickpeas…perfect….love the sound of this!

  • Deb

    I made this on the weekend and scored this feedback from the resident carnivore…”Honey, this chickpea thingy is delicious!” I might put only 1 or 2 tablespoons of tahini in next time to make it more of a dressing and not quite so thick and hommus-y. Served with a main of kusherie and homemade rosewater lemonade. Oh, and also did some marinated chicken with it in the shish tawook spices (as you suggested) with lemon, garlic and olive oil (as the packet suggested)….could you tell me how you would do that marinating….quantities, timing…?

    • Deb! I am incredibly excited to hear that! It’s always a win when you can get a meat eater to love a veggie dish – and legumes, no less! Nice work on recreating this recipe. Thanks for the feedback on the thickness of the dressing, it is meant to be more of a dollop, but would also taste great runny too.

      Re: marinade for the chicken. For 1kg chicken I would use 2 cloves of garlic (peeled), 1 large lemon (juiced), 1/4 cup olive oil, 1 tablespoon of shish tawook spice blend and a pinch of salt. Mash the garlic cloves with a mortar and pestle (or the back of a large knife) to form a paste then mix with the rest of the ingredients and rub onto the chicken. Leave to marinate in the fridge for a few hours or overnight before pan frying, BBQing or cooking on a griddle pan (my favourite way!). Enjoy!

  • Deb

    Christie, thanks so much for that….appreciate it!

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