Cooking with gr-ocery

Falafels with Herb Hummus Dip


For the falafels:

For the herb hummus dip:


For the falafel:

Soak the chickpeas in water from the previous night or for about 7-8 hours. Boil the chickpeas until soft.
Add the chickpeas into a food processor together with the onion, ground cumin, fresh parsley and blend until smooth and well combined. If the mixture seems a little dry, add a little water until you achieve the desired consistency. Spoon the mixture into a bowl and chill in the fridge for 30 mins.
Shape the falafel mixture into ping pong-sized balls, then flatten slightly into patties about 5cm wide. Use 50g flour to coat the patties.
In a large frying pan, heat 4cm sunflower oil. Fry the falafels in batches for 3-4 minutes each side or until golden. Drain on kitchen paper and leave to cool slightly.

For the herb hummus dip:

Meanwhile, make the herby houmous.
Add the cooked chickpeas, tahini and a couple of teaspoons of cold water to the food processor and blend for 2-3 minutes, until smooth.
Add in the crushed garlic clove, salt, extra-virgin olive oil, the lemon juice, and a large pinch of paprika.
Blend again until the hummus is very smooth, adding more water if the mixture is too thick.
Add a small bunch of chopped fresh parsley and blend until well-distributed. Spoon into a bowl and chill until required.