For the Levantine kebabs, first prepare the spice mixture. To do this, mix the cumin, sumac and chili flakes. Place the vegetable broth in a small saucepan with the freekeh and a tablespoon of olive oil, bring to a boil over medium-high heat, then simmer gently over medium heat for 10 to 20 minutes (depending on the size of the grains) until the grains are tender (add more broth if needed). Drain the freekeh well in a fine sieve for 5 minutes and let cool.
Add 60 ml aquafaba to the mixing bowl of a food processor and beat on medium-high speed for 8 to 10 minutes, until firm peaks form.
Finely puree the chickpeas with the parsley, garlic, a 3⁄4 teaspoon salt, and 2 teaspoons of the spice mixture in a blitz chopper. Transfer to a large bowl and stir in the freekeh and gluten powder. Fold in the aquafaba whipped cream.
Mix the remaining spice mixture with the remaining 3 tablespoons olive oil, 2 tablespoons aquafaba, and 1⁄4 teaspoon salt in a small bowl to form a paste.
Preheat the oven to 200 °C. Divide the chickpea mixture into 12 equal portions and form each portion around a skewer into a sausage 2 to 3 cm thick.Place the skewers on a lightly oiled baking sheet and brush with the spice paste. Bake in the preheated oven for about 15 minutes, turn, brush again with the spice paste and bake for another 20 minutes until brown on the outside.
Preparation Tip:
The easiest way to make Levantine kebabs is to place the mixture on the palm of your hand, center the skewer on it, and then shape and press the mixture around the skewer.
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