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Cooked chickpeas (tinned for speed, OR overnight-soaked and home-cooked for the best texture) toss with diced red onion, finely chopped tomato, small-diced boiled potato and chopped fresh coriander. The dressing: lemon juice, chaat masala (a salty-sour spice mix sold at Pakistani shops), roasted ground cumin, Kashmiri chilli powder and a pinch of salt. Hot chilli sauce and tamarind chutney drizzle on; the chaat tosses; crushed papri tops; eat immediately.
Dried chickpeas soak overnight (never cooked, chickpeas must remain raw). Drained, blitzed with onion, garlic, a heaped pile of fresh parsley and coriander, ground cumin, ground coriander, salt, black pepper and Aleppo pepper into a coarse green paste. Rested for 30 minutes. Baking soda mixed in just before frying. Shaped into small (3 cm) patties or balls, a falafel scoop (zalabia) gives the cleanest shape but two spoons work. Optionally rolled in sesame seeds. Deep-fried in oil at 175°C for 2-3 minutes per side until amber-gold and crisp. Stuffed into pita with tahini, salad and pickles.
Dried chickpeas (or a chickpea-fava blend) soak overnight. Drained, blitzed with onion, leek, a heaped pile of fresh parsley AND coriander (the Palestinian style is herb-heavy and notably green), garlic, ground cumin, ground coriander, salt and Aleppo pepper. Left to rest. Baking soda mixed in right before frying. Shaped into small patties or balls; pressed into sesame seeds; deep-fried until amber. Stuffed into khobz with tahini sauce, salad and pickled vegetables.
The Saudi take on foul medames, somewhere between the Egyptian original and the Yemeni daal-like versions. You soak dried fava beans overnight, then simmer them with a chickpea or two and a garlic clove for six hours low and slow (or pressure-cook for forty-five minutes if you don't have the day) until they're so soft they fall apart at a glance. Once drained, the beans go back into a hot pan with olive oil and garlic, cumin and a hit of chilli; you crush them roughly with a fork (chunky, not smooth) and finish with lemon and a handful of chopped parsley. Eaten warm for breakfast across the Gulf, scooped with flatbread, with a side of pickles or salata hara, and a glass of mint tea.