Persephone's Kitchen

We’ve all been to the takeaway on a Friday or Saturday night in our blissful, hungry, after-the-pub or rock show moments.  We’ve all hit the kebab stand or the middle eastern place in the middle of the night.  As we stand cradling the foil wrapped object of our desire, cucumber sauce dripping down our chins, mouth full of onion, falafel, and tahini, we mumble to our friends, “This is so good!  Why do I only have this when I’m drunk after the bar?”

As it turns out, you can recreate this shared food experience at home, because it’s pretty easy.  Not only do you not have to precook the beans, there’s not even really a recipe to it.  Feel like including some parsley?  Do it.  Don’t have any onion?  Skip it.

Simply soak some chickpeas in water over night, drain and tip into a food processor.  Add in any combination of ground cumin, ground