Lebanese brunch: falafels, assorted salads and orange blossom rice pudding

Ingredients

• 250 g Dried chickpeas (soaked overnight)
• 250 g Dried fava beans (soaked overnight)
• 3 Garlic cloves (peeled)
• 30 g Fresh parsley (coarsely chopped)
• 30 g Fresh cilantro (chopped)
• 1 c. à café Salt
• 0.5 c. à café Black pepper
• 1 c. à café Ground cumin
• 2 c. à soupe Sesame seeds
• 0.5 c. à café Baking soda (makes falafels more digestible)
• 1 L Vegetable oil (sunflower or peanut) (for frying, medium temperature 180 °C)
• 200 g Canned smoked eggplant pulp (Turkish style, smoky flavor)
• 2 c. à soupe Tahini (sesame paste)
• 2 c. à soupe Greek yogurt
• 2 c. à soupe Fresh lemon juice
• 5 c. à soupe Olive oil (for hummus, eggplant caviar and vinaigrette)
• 400 g Cooked chickpeas (canned) (drained and rinsed)
• 2 Tomatoes (peeled and diced)
• 2 stalks Green onions (sliced into rounds)
• 1 Bell pepper (or Turkish pepper) (diced)
• 1 Lebanese cucumber (peeled and cut into small dice)
• 1 c. à café Pomegranate molasses (optional)
• 2 Eggplants (peeled, cut into strips, soaked 10 min in salted water)
• 100 g Round rice (risotto type) (rinsed several times)
• 500 ml Water
• 200 g Sweetened condensed milk
• 1 c. à café Orange blossom water
• 100 ml Liquid cream
• 30 g Shelled pistachios (crushed, to add as garnish)
• 4 Lebanese bread (pita) (for serving)

Instructions

1. Soak the legumes

   Place the dried chickpeas and dried fava beans in a large bowl, cover with cold water and let soak overnight (minimum 8 h).

   Time: PT0S

2. Prepare the falafel batter

   Drain and rinse the soaked legumes. In a food processor, blend them with garlic, parsley, cilantro, salt, pepper, cumin, sesame seeds and baking soda until you obtain a coarse yet homogeneous texture (not too liquid).

   Time: PT5M

3. Shape the falafels

   With slightly damp hands, form balls the size of a walnut and then flatten them slightly.

   Time: PT5M

4. Fry the falafels

   Heat the oil in the pan to 180 °C. Add the falafels and cook 4‑5 min on one side, flip and cook 1‑2 min on the other side until golden and crispy.

   Time: PT10M

   Temperature: 180°C

5. Drain the falafels

   Place the fried falafels on paper towels to remove excess oil.

   Time: PT2M

6. Prepare the eggplant strips

   Peel the eggplants, cut them into strips about 1 cm thick, then let them drain for 10 min in salted water.

   Time: PT10M

7. Fry the eggplants

   Dry the strips, then fry them in the same hot oil 4‑5 min on one side, flip and cook 4‑5 min on the other side until golden.

   Time: PT10M

   Temperature: 180°C

8. Drain the eggplants

   Place the strips on paper towels.

   Time: PT2M

9. Eggplant caviar

   In the processor, combine the smoked eggplant pulp, tahini, Greek yogurt, garlic (optional), lemon juice, 1 tbsp olive oil, salt, pepper and cumin. Blend until smooth.

   Time: PT5M

10. Homemade hummus

    In the processor, blend the cooked chickpeas, tahini, 2 tbsp olive oil, lemon juice, salt, pepper and garlic (optional) until very smooth.

    Time: PT5M

11. Prepare the three salads

    Dice the peeled tomatoes, slice the green onions, bell pepper and cucumber into small pieces. Toss everything in a bowl, add lemon juice, 2 tbsp olive oil, salt, pepper and, if you have, 1 tsp pomegranate molasses.

    Time: PT10M

12. Orange blossom rice pudding

    Rinse the rice several times until the water runs clear. In a saucepan, add the rice, 500 ml cold lightly salted water and bring to a boil. Cook over medium heat 15 min until the water evaporates. Then add the sweetened condensed milk, orange blossom water and liquid cream, stir and continue cooking 3‑4 min while stirring constantly to prevent the rice from sticking.

    Time: PT20M

    Temperature: 90°C

13. Toast the pistachios

    In a small dry pan, toast the crushed pistachios for 5 min, stirring constantly until golden and fragrant.

    Time: PT5M

14. Plating and serving

    Arrange the falafels, eggplant strips, the three salads and the Lebanese bread on a large platter. Serve the hummus and eggplant caviar in small bowls beside. Spoon the rice pudding into ramekins, let cool slightly then sprinkle with toasted pistachios.

    Time: PT5M

Nutrition Facts

Calories

580

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

8 g

Ingredient Substitutions

• Instead of Dried chickpeas: canned chickpeas (400 g)
• Instead of Dried fava beans: canned fava beans
• Instead of Garlic cloves: garlic powder
• Instead of Fresh parsley: cilantro
• Instead of Fresh cilantro: parsley
• Instead of Ground cumin: ground coriander
• Instead of Sesame seeds: tahini
• Instead of Vegetable oil (sunflower or peanut): peanut oil, canola oil
• Instead of Canned smoked eggplant pulp: homemade grilled eggplant
• Instead of Tahini (sesame paste): sesame butter
• Instead of Greek yogurt: plain yogurt
• Instead of Fresh lemon juice: apple cider vinegar
• Instead of Olive oil: canola oil
• Instead of Cooked chickpeas (canned): pre‑soaked dried chickpeas
• Instead of Tomatoes: cherry tomatoes
• Instead of Green onions: shallots
• Instead of Bell pepper (or Turkish pepper): sweet pepper
• Instead of Lebanese cucumber: French cucumber
• Instead of Pomegranate molasses: grenadine syrup
• Instead of Round rice (risotto type): arborio rice
• Instead of Sweetened condensed milk: homemade condensed milk
• Instead of Orange blossom water: vanilla extract
• Instead of Liquid cream: fresh cream
• Instead of Shelled pistachios: nuts
• Instead of Lebanese bread (pita): pita bread

Equipment Needed

• Food processor (or meat grinder)
• Deep pan or fryer
• Medium saucepan
• Mixing bowl
• Cutting board
• Chef's knife
• Wooden spatula or slotted spoon
• Paper towels
• Individual ramekins
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Soak the chickpeas and fava beans overnight
• Blend the falafel batter to the right consistency (not too liquid)
• Fry at the correct temperature (180 °C) to achieve a crispy exterior and a tender interior
• Cooking the rice pudding: stir constantly to avoid lumps

Chef Tips from the Video

• Add a pinch of smoked paprika to the falafel batter for a richer color.
• Use full‑fat Greek yogurt for a creamier eggplant caviar.
• For a more authentic flavor, replace the vegetable oil with peanut oil.

Troubleshooting

Storage

Refrigerator: Hummus, eggplant caviar, salads and rice pudding keep for 3 days in the refrigerator in airtight containers.

Freezer: Fried falafels can be frozen for 1 month; thaw then reheat in the oven.

Room temperature: Lebanese bread keeps for 2 days at room temperature in a paper bag.

Make-Ahead Tips

• Soak the legumes the day before.
• Prepare the hummus and eggplant caviar 1‑2 days ahead and keep refrigerated.
• The rice pudding can be made ahead, cooled and gently reheated in the microwave or bain‑marie.
• Cooked falafels can be frozen and reheated in the oven at 180 °C for 10 min.