All About Beans, Bread, Burgers and Patties, Condiments, Salads, Vegan Main Dishes, Vegan Snacks

Echoes of Ancient Egypt. Broad Bean Patties with pitta bread, minted cucumber salad, pickled cucumbers and spinach. . . . Vegan . . .

broad bean patties + pitta + cucumber salad+ pickled cucumbers + spinach ribbons

Despite controversy, there seems to be reasonable certainty that falafel may well have originated in Egypt, and were made using Fava Beans. Fava Beans are a type of Broad Bean, and are grown in many countries.

In fact, I’ve just sown some at my allotment, as certain varieties over-winter happily, and beat the dreaded blackfly that make an appearance in June. ( But that’s another story).

Another random fact: according to Wikipedia: the word falafel originates from “The word Falāfil (Arabic: فلافل‎), which is the plural of Filfil (فلفل), meaning “pepper”.

Below is my recipe  for Broad Bean Patties, with lots of delicious ingredients and plenty of coarse ground black pepper.  They don’t need veganising, as they always have been, and always will be: vegan.

I love a mezze; so many different flavours and tastes to conjure with so I decided to accompany the patties with my very own homemade pitta bread (which puts all shop-bought pitta in the shade, believe me), a cucumber salad in a minted tahini yogurt dressing, finely chopped spinach, and sharp cucumber pickles.

A feast of greenness.

filled pitta bread

Unlike some versions of Fava Falafel, I have used frozen baby broad beans, primarily for convenience.

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BROAD BEAN PATTIES AND A SIMPLE GREEN MEZZE

Serves 4

Ingredients:   Continue reading “Echoes of Ancient Egypt. Broad Bean Patties with pitta bread, minted cucumber salad, pickled cucumbers and spinach. . . . Vegan . . .”

Bread, Growing things, Salads, Soups, Vegan Main Dishes, Vegan Snacks

Palestinian Za’atar Flatbreads, served with a simple vegan mezze. § Growing Thyme…and other perennial herbs

vegan middle eastern style mezze

 

It’s been mild this November, and my collection of perennial herbs on the allotment is still looking fresh.

 

 

I picked a bunch of Rosemary, Sage, Winter Savoury, Oregano and Thyme.

Many herbs are very simple to grow successfully, even in pots.  They are forgiving, and giving…they accept neglect and continue to provide beautiful, fragrant, interesting flavours throughout the seasons.

Pick up a healthy small plant at a garden centre, or a garden market stall, pot on into a slightly bigger pot, using compost and soil, or plant it straight in the ground, (remembering that not all herbs are hardy).  If you keep herbs in a pot, water regularly, but sparingly.  Some herbs are regarded as annuals but many will go on year after year.  Growing herbs is an economical way of having herbs in your kitchen all year round.

Herbs have many medicinal powers as well as culinary uses.

Thyme can be infused as a tea (with a little agave) as a cough remedy.

Today I’m offering a recipe using fresh Oregano and Thyme, both herbs grow wild on the hills in Mediterranean countries.  I remember driving through Greek Mountains with the heady fragrance of Thyme and Oregano coming in through the open windows with the warm breeze.  Intoxicating.

common thyme

Za’atar Flatbreads are an everyday bread eaten in many Middle Eastern Countries.

Here is my take on a Palestinian style flatbread…..

Za’atar flatbreads, served with hummus, vegan cheese and olives, rocket, radishes, tomatoes and spring onions, and a hot spicy lentil and tomato soup.

4 servings   Continue reading “Palestinian Za’atar Flatbreads, served with a simple vegan mezze. § Growing Thyme…and other perennial herbs”