Falafel & Hummus with Parsley Salad Recipe

Serves 4.

Prep time: 30 mins

Cook time: 25 mins

Ingredients

For the falafel:

1 (15-oz) can of chickpeas, drained
1 small onion, coarsely chopped
2 cloves of garlic, coarsely chopped
a generous pinch of salt
1 teaspoon ground cumin
1 teaspoon ground coriander
a generous pinch of baking powder
a pinch of cayenne pepper
1/3 cup chickpea (besan) flour
3 tablespoons chopped fresh cilantro
3 tablespoons chopped fresh parsley
olive oil, for frying
freshly ground black pepper

For the tomato salad:

1/2 cucumber, seeded and diced
8 ripe cherry tomatoes, diced
1 scallion, minced
2 tablespoons finely chopped fresh parsley
2 teaspoons extra virgin olive oil
a pinch of sea salt flakes

For the tahini dressing:

2 tablespoons tahini
2 teaspoons lemon juice
1–2 tablespoons water
a pinch of salt

For the hummus:

1 (15-oz) can of chickpeas, drained
a generous pinch of salt
2 teaspoons lemon juice
2 tablespoons tahini
2 tablespoons water
extra virgin olive oil, for drizzling
za’atar or paprika, for sprinkling

To serve:

8 toasted mini pita breads
hot sauce (optional)

Directions

We do love a good falafel at LEON. The hummus will make more than you need, so freeze it, or keep it in the refrigerator for up to 4 days. Turn it into roasted pepper hummus by adding a couple of tablespoons of roasted pepper paste. The falafel freezes well, too. (Keep the chickpea/garbanzo bean liquid to use as aquafaba in baking.)

First, make the falafel. Put all the ingredients except the fresh herbs into a food processor and season with pepper. Process to form a textured puree, then add the fresh herbs and process again. The mixture should be firm, not sloppy. If it seems wet, add another tablespoon of chickpea flour. Set aside to firm up while you make the salad, dressing, and hummus.
Toss all the ingredients for the salad together and set aside at room temperature for 10–15 minutes to let the flavors develop.
Whisk all the ingredients for the tahini dressing together, adding enough water to make a smooth and creamy dressing. Set aside.
Put all the hummus ingredients, except the olive oil and za’atar or paprika, into a food processor or blender and process until smooth. Scrape out into a bowl. When ready to serve, make a groove in the surface of the hummus. Drizzle in a little oil, then sprinkle with za’atar or paprika.
To cook the falafel, heat about 1/2 inch of oil in a deep, heavy saucepan over medium heat to 350 degrees F, or until a cube of day-old bread browns in 30 seconds.
Using 2 tablespoons, scoop up walnut-size dollops of the falafel mixture. Transfer the mix from spoon to spoon, shaping it to make 12 balls. Carefully lower into the hot oil in batches and cook each batch for 4–5 minutes, turning once or twice, until the balls are deep golden brown all over. The exteriors should be crisp and the inside pale, steaming hot, and fluffy. (Don’t overcrowd the pan, because this will reduce the temperature of the oil and make the falafel greasy. Let the oil return to 350 degree F between each batch.) Remove with a slotted spoon and drain on paper towels. Keep the falafel warm while you cook the remaining mixture.
Serve with the tahini dressing, salad, and hummus, with pita bread or flat breads, or as a salad with the tahini dressing and hot sauce, if using, drizzled over the falafel.

More from LEON Fast Vegan:

Cover courtesy of Octopus Books

Excerpted with permission from LEON Fast Vegan by Rebecca Seal, Chantal Symons, & John Vincent. Published by Octopus Books.