Chickpea or garbanzo bean, channa or Bengal gram is a legume and is thought to be originated in Middle East. The seeds are high in protein and are used in a variety of dishes across many cuisines. There are two main kinds of chickpeas: Desi (or local), which has small, darker seeds and a rough coat, cultivated mostly in India, Bangladesh, parts of Pakistan, Ethiopia, Mexico and Iran.
Kabuli, which has lighter coloured, larger seeds and a smoother coat, mainly grown in Southern Europe, Northern Africa, Afghanistan, Pakistan and Chile, was introduced during the 18th century to India.
The use of chickpeas is predominant in most Middle Eastern countries.
Chickpeas can be cooked and eaten cold in salads, cooked in stews, ground into a flour.
Chickpeas can be grounded and shaped in balls and fried as falafel, stirred into a batter and baked to make farinata or panelle. Falafel is a common snack in the Arab World.
Generally accepted to have first been made in Egypt, falafel is a deep fried ball made from ground chickpeas, herbs and flavorings, served in pita pocket. The falafel balls are topped with salad pickles and drizzled with tahini sauce. Falafel balls can also be eaten alone or served as a part of mezze. These fritters are eaten as form of street food.

Falafel pita sandwich

Ingredients
Chickpeas 1 cup
Green moong dal 1/3 cup
Onion, chopped 1 no
Garlic, chopped 2 cloves
Parsley, chopped 3 tbsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Flour  2 tbsp
Salt to taste
Black pepper to taste
Oil to fry  

For the sandwich
Pita bread (few nos)
Tomato 1 no
Romaine lettuce (few leaves)
Gherkin slices (a few)
Tahini to taste
Parsley, chopped 2 tbsp
Salt to taste
Cumin powder to taste

Method
Soak the chickpeas overnight, next day change the water and boil for 1 hour.
Drain and allow to cool for 15 minutes.
Combine chickpeas, garlic, onion, coriander, cumin and pepper in a bowl, sprinkle flour on top.
Mash the chickpeas and mix in a food processor so that the mixture turns into a thick paste.
If the mixture is too wet sprinkle some more flour to bind.
Form the mixture into balls about the size of a ping pong ball and then slightly flatten it.
Deep fry over medium heat or until golden brown approximately for 5-7 minutes.
Remove on a kitchen paper towel to remove excess oil.
Take a pita bread and fill with shredded lettuce, sliced tomato, gherkin, tahini, chopped parsley, salt and cumin to taste and prepared falafel balls.
Fold to make a sandwich serve immediately.

Note: The deep frying oil should not be heated at high temperature otherwise the falafel balls will be raw from inside and will be cooked from outside.

Pick me up cake

Tiramisu is an Italian dessert which means “pick me up”. It is made of ladyfingers (Italian-Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavoured with cocoa. The simplicity and subtle taste of tiramisu makes it one of the most popular desserts in the world.

Ingredients
Yield (approx) 1kg cake
Mascarpone cheese 2 cup
Whipped cream 2 cup
Sugar 2/4 cup
Eggs 4 no
Espresso coffee 2 shots
Savoiardi 12 no

For the base
Biscuits 200g
Butter 100g
For toppings
Cocoa powder to sprinkle.
Fruits as desired or seasonal availability.

Method
Separate the egg yolks and beat with sugar for 2 minutes.
Add mascarpone cheese and 1 shot of espresso continue till combined.
Whisk egg whites separately till stiff peak and whip cream separately.
Combine egg white and whipped cream, do not over mix otherwise the tiramisu will not be light and fluffy.
Combine egg yolk mixture with whipped cream mixture using a spatula.
Do not over mix as the mixture will become flat and fill it in piping bag.
Crumble the biscuits and combine butter in it.
Put this biscuit crumble into a cake ring and press with fingers to make the surface even.
Pipe half of the mixture into this cake ring and dip the Savoiardi in the remaining espresso and arrange on the mixture.
Pipe remaining mixture on top and refrigerate for two hours.
Remove from cake ring and garnish with sliced fruits as desired and sprinkle cocoa powder on top, serve cold.

*Tarun Kapoor is executive chef at Doha’s Horizon Manor Hotel.  Send your feedback to:
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