Homemade Falafel & Hummus Dip
(06 Feb 2019)

Homemade Falafel & Hummus Dip

Homemade Falafel & Hummus Dip

Recipe by Nicole Snelling

1 Tin 400g Chickpeas, drained & rinsed
½ Red onion, diced
Zest & juice of 1 lemon
1 Garlic clove, peeled & roughly chopped
2 Tbsp Olive oil
1 Tbsp Cumin powder
1 tsp Paprika powder
1 tsp Baking powder
½ tsp Salt
Handful Fresh parsley
Handful Fresh coriander

Preheat the oven to 200°C and line a baking sheet with baking paper.
Place all the ingredients, except for the olive oil into a food processor and pulse the ingredients until just combined. You do not want to over pulse the ingredients, you will loose the crunchy texture.
Make sure the mixture is seasoned well, then scoop tablespoon fulls of mixture onto the baking tray and shape them into small golf balls.
Brush them with olive oil and place them into the oven to bake for 10-12 minutes until golden brown, then flip them and bake for another 10-12 minutes.
Remove them from the oven and serve them with hummus or plain yoghurt.

1 Can Chickpeas, drained and rinsed
¼ - ½ Cup Water
2 Tbsp Olive oil
1 Tbsp Tahini paste
1 tsp Lemon juice
1 Garlic clove, peeled
Salt and pepper, to taste

Place ¼ Cup of water and the rest of the ingredients into a food processor, pulse the ingredients until smooth.
Season the mixture well, if the hummus is still to thick you can add more water.
Serve the hummus with the falafels, store the hummus in the fridge for up to 3-4 days.


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