Hummus with falafel

May 23, 2018
Hummus with falafel

Hummus with falafel is a great vegetarian snack to serve when you are entertaining guests. It is also delicious as a light lunch or dinner. This recipe only takes 20 minutes to make.

Recipe and styling by Claire Ferrandi

Photograph by Dylan Swart

Print Recipe

Hummus with falafel

Serves: 4 - 6
Total Time: 20 mins

Ingredients

  • FALAFEL

  • 1 x 400g tin chickpeas, drained and rinsed
  • 1 onion, peeled and chopped
  • 2 garlic cloves, peeled and minced
  • small handful fresh parsley, chopped
  • 5ml (1 tsp) ground cumin
  • handful coriander leaves, chopped + extra, to garnish
  • large pinch mixed spice
  • 20ml (4 tsp) cake flour
  • 1 fresh red chilli, finely chopped
  • salt and freshly ground black pepper, to taste
  • canola oil, to deep-fry

  • HUMMUS

  • 1 x 400g tin chickpeas
  • 130g tahini
  • 60ml (4 tbsp) fresh lemon juice
  • 2 garlic cloves, peeled and minced
  • 80ml (1/3 cup) olive oil
  • 5ml (1 tsp) ground cumin
  • 30ml (2 tbsp) plain Greek yoghurt
  • 2,5ml (½ tsp) paprika + extra, to sprinkle
  • sea salt flakes, to taste
  • lemon wedges, to squeeze

Instructions

1

For the falafel, in a food processor, combine the chickpeas, onion, garlic, fresh parsley, ground cumin, coriander leaves, mixed spice, cake flour and chilli, and season to taste. Pulse until just finely chopped and crumbly; do not overblitz into a paste.

2

Scoop out 2 teaspoonfuls of the falafel mixture, roll it into balls between the palms of your hands, place on a plate, cover with cling film and chill in the fridge, 15 minutes. In a deep fat fryer or large, deep pot, heat the oil to 180˚C. Use a sugar thermometer to check the temperature of the oil if using a pot. Deep-fry the falafel balls in the deep golden brown in colour, about 2 – 3 minutes. Drain on paper towel. Repeat these steps to fry the remaining falafel. Set aside until needed.

3

To make the hummus, place the chickpeas, tahini, lemon juice, garlic, olive oil, cumin, yoghurt and paprika in a food processor, and season to taste with the sea salt flakes. Blitz until smooth. If the hummus is too dry, add a little water and blitz again.

4

To serve, place the hummus in a dish, sprinkle with the extra paprika, and top with the falafel and chopped coriander leaves. Serve with lemon wedges for squeezing.

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May 23, 2018 By
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