hummus

Chickpea Falafel

Makes 20

Ingredients:
1 cup dried chickpeas (240g) soaked overnight
1 cup parsley leaves, roughly chopped
1 cup coriander leaves, roughly chopped
1 cup roughly chopped onion (optional)
1 large lemon, juiced, save rind for end
2 cloves garlic, minced
1 tsp ground cumin
1/2 tsp ground coriander
1 2/2 tsp salt (+ more to taste/for serving)
1/2 tsp baking powder
4 tsp flour, regular (or chickpea for gluten free)
6 tbsp water
oil for frying
olive oil for drizzling at the end

Instructions

  1. Soak the chickpeas overnight, in a bowl of water. Store in the fridge.
  2. Add fresh herbs to the blender and blend till finely chopped.
  3. Add onion to blender, pulse a few times,
  4. Drain the chickpeas, add to the food processor with remaining ingredients.
  5. Pulse a few times, till combined but still chunky.
  6. Roll into patties and put in the fridge for 30 mins or longer.
  7. Heat oil in pan, and fry the patties till brown, 2 mins each side, transfer to a baking dish.
  8. Bake at 180 C (xx) for 7-10 mins.
  9. Serve drizzled with the olive oil, lemon rind and some coarse sea salt.

Serving Suggestion: with wraps including tomato, onion and tabbouleh, tahini or tszatziki.

Hummus

Makes 2 large jars, 1 to eat, 1 to share!

Ingredients:
2 cups dried chickpeas
1 bay leaf
1 large lemon, juice and rind
4 tbs tahini (can replace with any nut butter)
2 cloves garlic (optional)
2 tsp salt (+ more to taste)
1/3 cup olive oil

Instructions

  1. Soak the chickpeas overnight, in a bowl of water. Store in the fridge.
  2. Drain the chickpeas, add to a pot with the water, salt and bay leaf.
  3. Bring to a boil, then reduce heat to low and simmer till soft, around 60 minutes.
  4. Drain the chickpeas, reserving 1 cup cooking liquid, and let cool.
  5. Using a food processor or stick blender, pulse the lemon juice, chickpeas, garlic, tahini, 1/2 the olive oil and 1/4 cup reserved cooking liquid.
  6. Add additional cooking liquid, to get the consistency you like, discarding the rest.
  7. Serve drizzled with the remaining olive oil, lemon rind and some coarse sea salt.

Topping suggestions: add a pinch of paprika or cumin.