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Hummus with falafel

Name: Hummus with falafel
Total time: 20 min
Yield: 4 - 6
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

January 17, 2023 (Last Updated: January 16, 2024)

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.

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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

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.

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.

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.

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.