Falafel With Hummus Recipes

Steps:

• Make the falafel: Line a baking sheet with parchment paper.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
• Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15-20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse out the blender.
• Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten slightly. Place on the prepared baking sheet. You should have about 12 balls.
• Working in batches, fry the falafel balls in the hot oil for 2-4 minutes, until dark golden brown. Transfer to paper towel-lined plate to drain, then arrange on a serving platter, garnish with parsley, and set aside while you make the dips.
• Make the roasted red pepper hummus: Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to the blender. Purée until smooth, adding the water 1 tablespoon at a time until the desired consistency is reached. Transfer to a serving bowl and rinse out the blender.
• Make the tzatziki sauce: Add the cucumber, yogurt, lemon juice, garlic, dill, mint to the blender. Purée until mostly smooth, but still with some texture. Transfer to a serving bowl and top with more dill.
• Serve the falafel, hummus, and tzatziki with pitas, red onion, cherry tomatoes, and cucumber.
• Enjoy!

Steps:

• Position a rack in the top third of the oven and preheat to 350 degrees F.
• Put the chickpeas, olive oil, lemon juice, tahini, garlic and 1/3 cup water in the bowl of a food processor. Blend until completely smooth and slightly fluffy, 2 to 3 minutes. Season with salt and black pepper. Place in a small bowl, cover with plastic wrap and refrigerate until ready to use.
• Put the bacon slices on a rack set over a baking sheet. Bake until golden brown and crispy, 20 to 25 minutes. Allow to cool slightly, and then crumble or cut with a knife into bite-size pieces.
• Prepare the falafel mix according to the package directions, adding the bacon to the mixture. Using a leveled tablespoon as a measure, form the mixture into small balls, about 24 total. Place the formed falafel balls onto a baking sheet.
• Fill a large skillet with 1/2 inch canola oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. In batches, fry the falafel balls until golden brown all over, 1 to 2 minutes total per batch. Use tongs or a slotted spoon to transfer the cooked falafel balls to a paper-towel lined plate to absorb any excess oil. Sprinkle liberally with kosher salt.
• To assemble, place 2 to 3 slices of both tomato and cucumber down the center of each lettuce leaf. Top with a falafel ball. Drizzle with some hummus and garnish with a sprinkle of Aleppo pepper.

Steps:

• Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.
• Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.
• Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.

Steps:

• For the butternut hummus: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Spread the butternut pieces evenly on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Bake for 25 to 30 minutes or until soft and golden.
• Combine the roasted butternut, chickpeas, tahini, coconut milk, lemon juice and remaining olive oil in a blender, season with salt and pepper and blitz until smooth. Set aside (you may need to clean your blender at this point).
• For the pesto falafel: Combine the miso, chickpeas, cumin, coriander, garlic, onion, basil, olive oil and some salt and pepper in a blender or food processor until combined. Wet your hands and roll the mix into golf ball-sized balls and place on a parchment-lined baking sheet. Sprinkle with the sesame seeds. Refrigerate for 1 hour.
• Preheat the oven to 400 degrees F.
• Drizzle the falafel with olive oil and bake for 30 minutes or until golden. Note: You can twice cook them by adding oil to a frypan for a bit of an extra golden edge for 2 minutes on medium heat.
• Serve the falafel on top of that super creamy and nutty butternut hummus.

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.
• Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.
• While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.
• Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.

Steps:

• Heat oven to 180C/160C fan/gas 4 and put a non-stick baking tray inside. For the falafels, heat a large non-stick frying pan, add the cumin and coriander seeds and dry-fry until fragrant (1-2 mins), stirring occasionally to prevent burning. Remove from the pan.
• Put the seeds, the remaining falafel ingredients and some seasoning into a food processor and blitz until you have a chunky paste. If it seems too dry, add 1 tsp water and blitz again until you have the consistency of damp sand. Using your hands, divide the mixture into 12 falafel balls and chill for 30 mins.
• Heat a non-stick frying pan. When hot, add the falafel balls, pressing down into the pan to make patties. Leave to cook, without turning, for 2-3 mins, then check to make sure they're brown and crisp. Turn and cook the other side for 2 mins more. Remove from the pan, transfer to the baking tray in the oven and cook for a further 10 mins. Meanwhile, prepare the barley couscous following pack instructions.
• For the hummus, put all the ingredients, except the lemon, into a food processor and blitz to form a stiff paste. With the motor running, slowly add the lemon juice and up to 3 tbsp water to get it to the consistency of your choice.
• For the tabbouleh, mix the olive oil, lemon juice and some black pepper in a small bowl. In a larger bowl, combine the rest of the tabbouleh ingredients, along with the cooked couscous, and add the dressing. Mix well.
• Put aside 4 falafels and 4 tbsp hummus in the fridge for Stuffed Moroccan pittas (see 'goes well with', right). Serve the remaining falafels with the remaining hummus and the tabbouleh.