Freekeh has been cultivated in the Middle East for more than four millennia. Palestinians have used it to thicken soups prepared during Ramadan and as stuffing for chicken, but here we’ve used it to put a spin on traditional Palestinian falafel, which is usually made only with chickpeas
| Created by | Spinneys |
| Prep time | 60 minutes |
| Soaking time | Overnight |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 1006 |
| Fat | 41.2g |
| Saturates | 6.1g |
| Protein | 25.9g |
| Carbs | 136g |
| Sugars | 14g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPlace the freekeh in a large bowl and cover with 500ml of water. Set aside overnight or for up to 24 hours.
For the sumac red onions, finely slice 2 red onions in rounds.
Heat 3 tbsp of oil in a large pan over a medium heat. Add in the onions and sauté for 5 minutes or until softened. Add in the sumac, fine cumin, seven spice mix and 1 tsp of sea salt and stir to coat. Lower the heat and cook the onions until soft. Remove from the heat and cool.
To make the bread, combine the yeast, sugar and 120ml of the lukewarm water in a bowl. Stir to combine and set aside in a warm area for 15 minutes or until foamy.
Place the cake flour, 1 tsp of sea salt and 5 tbsp of olive oil in the bowl of a stand mixer fitted with a dough hook. Add in the yeast mixture and knead at a medium speed for 1 minute. Slowly pour in the remaining water until the dough forms a smooth ball. You may not need all the water. Knead for 10 minutes or until the dough is completely smooth and soft.
Cover the bowl with a cloth and place in a warm area to rise for 1 hour or until doubled in size.
Divide the dough into 8 equal pieces, roll them out and place them on a floured work surface. Cover and allow them to rise for a further 45 minutes.
Preheat a wok or large cast-iron frying pan placed upside down over medium-high heat.
On a floured work surface, roll out a ball of dough to 5mm thickness. Place on the hot wok or pan, making sure to stretch the edges out over the surface of the pan. Cook for approx. 2-3 minutes per side or until golden and cooked through. Meanwhile, roll out another ball of dough and keep it ready. Repeat the process with all the remaining balls of dough. Once the shrak are ready, place them on top of each other and immediately cover them with a cloth so they don’t dry out.
To make the tahini, combine the yoghurt, 3 tbsp of tahini, ½ lemon and ¼ tsp of se salt and adjust the seasoning, if necessary.
Toast the cumin and coriander seeds in a small pan over a medium heat for approx. 1 minute or until fragrant. Then grind the seeds in a pestle and mortar.
To make the falafel, drain the freekeh. Drain and rinse the chickpeas. Place them in a food processor along with the turmeric and 1½ tsp of sea salt. Roughly chop the spring onions, peel and roughly chop the garlic and herbs. Add the onions, garlic, fresh coriander (leaves and stems), ½ tsp of salt and baking powder to the food processor and blitz until smooth and combined.
Roll the mixture into 20 small balls, each approx. 5cm wide.
Heat a pot of oil to 180°C. Fry the falafel in batches for approx. 5-10 minutes or until golden and cooked through. Drain on paper towels.
To serve, spread a tablespoon of the tahini yoghurt on the shrak bread, top with falafel, sumac onions, spinach and micro-greens.
