Falafel & Hummus Plate

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 can (15 oz) chickpeas, drained and rinsed
• •1/2 cup fresh parsley, chopped
• •1/4 cup onion, roughly chopped
• •2 cloves garlic, minced
• •1 tsp ground cumin
• •1 tsp ground coriander
• •1/2 tsp baking powder
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1/4 cup flour (or gluten-free flour)
• •Oil for frying (approximately 1 cup)
• •1 cup tahini
• •1/4 cup lemon juice
• •1 clove garlic, minced (for hummus)
• •1/4 cup water (for hummus, adjust as needed)
• •Salt to taste (for hummus)
• •Fresh veggies (carrots, cucumbers, bell peppers) for dipping
• •Fresh pita bread (optional)

Instructions

1. 1

   In a food processor, combine chickpeas, parsley, onion, garlic, cumin, coriander, baking powder, salt, and pepper. Pulse until a coarse mixture forms.

2. 2

   Add the flour gradually and pulse until the mixture holds together but is not too smooth. Chill the mixture in the fridge for about 30 minutes.

3. 3

   Heat oil in a deep frying pan over medium heat. Once hot, form the chickpea mixture into small balls or patties.

4. 4

   Fry the falafels in batches, about 4-5 at a time, for 2-4 minutes on each side, until golden brown and crispy. Drain on paper towels.

5. 5

   While the falafels are frying, prepare the hummus. In a blender or food processor, combine tahini, lemon juice, garlic, and water. Blend until smooth, adding more water if needed to reach desired consistency.

6. 6

   Season hummus with salt to taste and set aside in a bowl.

7. 7

   Slice fresh veggies into sticks for dipping.

8. 8

   Serve the crispy falafels with a generous scoop of hummus and veggie sticks on the side. Enjoy!