Spring falafel
Spiced spring vegetable filled falafel
Beetroot hummus
A bite of Spring
S E R V I N G S : 2-3
A L L E R G Y : Mustard, sesame
Ingredients.
165g dried chickpeas (soak in water overnight)
2-3 scallions
2/3 tsp cumin seeds
1.5 tbsp oil (obmit of deep frying instead of baking)
1/6 tsp fennel seeds
1 tbsp sesame seeds + more for coating
1 tsp ground coriander
1.5 tsp curry powder
1/4-1/2 tsp chilli powder
Black pepper
Heaped 1/4 cup frozen peas
Heaped 1/4 cup chopped carrot (~1/2 carrot)
Big handful of fresh coriander, parsley and a few mint leaves
2 garlic
1/2 yellow/red onion
Salt
Optional -1/4 tsp baking powder to make interior less dense
Cooked beetroot
Hummus
Preparations.
Heat up 1.5 tbsp oil in a pan, add the cumin seeds and heat until they start to pop, then quickly drizzle the hot oil and cumin seeds over finely chopped scallion and sesame seeds
Mix in the spices to form a paste (skip this step if you’re deep frying the falafel instead of baking)
Roughly chop up the carrot, onion, garlic and herbs
Blend everything together
Shape into ~2 tbsp sized balls
Spray on some oil then bake at 200C for ~25min or until the surface tunred brown OR deep fry them in oil on medium heat until brown and crispy
Blend cooked beetroot with hummus or just finely chop them up and mix together
Notes / Chats.
I used madras curry powder as I find it more fragrant than normal supermarket one
You can make your own hummus by blending chickpea, chickpea cooking water, tahini, extra virgin olive oil, lemon juice, ground cumin and salt (+ice cubes)
Extra.
