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  • Writer's pictureCeline


Traditional 'upside down' rice dish from the Levant region

Start recipe the night before. Serve in a wrap with tahini/lemon dressing, parsley, pickled vegetables


  • 200g Dried chickpeas

  • 1 bunch Parsley

  • 1 bunch Mint

  • ½ Onion

  • 1 tbsp Coriander powder

  • 2 tbsp Baking powder

  • 1 tbsp Salt

  • 4 Garlic cloves

  • 50ml Olive oil

  • 1 tbsp Sesame seeds


Soak the chickpeas in water for 8+ hours (with half of baking powder)

In a food processor, combine the garlic, onions, and herbs. Add in the

chickpeas, rest of the baking powder, olive oil and seasoning. Mix until fine.

Shape into small balls (using a bit of water if needed to shape).

Pat the sesame seeds on top of the balls.

Heat vegetable/sunflower in shallow pan. Deep fry for 5-8 mins until brown on

the outside and soft in the inside.

For the sauce: combine tahini, yoghurt, lemon juice and salt.

Serve with pickled cabbage, onions, parsley, tahini sauce, small salad.

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