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Hummus with warm falafel and green bean salad

SERVES 8 SUPER EASY

Overview

There’s nothing like the taste of homemade hummus, and with the falafel it makes an incredibly moreish dish.

Ingredient list

500 9 (1 Ib 2 oz) chickpeas. soaked in water for 24 hours

Hummus

½  the raw, soaked chickpeas
2 cloves of garlic. crushed
4 tbsp lemon juice
Pinch of ground cumin
½  tsp salt
4 tbsp tahini

Falafel

½  the raw, soaked chickpeas
1 large onion. very finely chopped
2 cloves of garlic, crushed
4 tbsp chopped parsley
4 tbsp chopped coriander
2 tsp ground cumin
½ tsp chilli powder
2 tbsp flour
½ tsp salt
Oil for deep–frying

Dressing

150 ml (5 fI oz) extra virgin olive oil
2 tbsp lemon juice
Salt and freshly ground black pepper

Salad

Mixed salad leaves
4 ripe tomatoes. diced
225 g (8 oz) green beans. cooked
1 medium red onion. finely diced

Method

To make the hummus, boil the first amount of soaked chickpeas for 1–2 hours until tender – the timing will depend on how fresh they are.

Drain the chickpeas, reserving about 290 ml (½ pt) of the cooking liquid, and add them to a blender or food processor with the garlic, lemon juice, cumin, 3 tbsp of the cooking liquid, salt and tahini. Puree until smooth. If the mixture is too thick add a little more cooking liquid.

To make the falafel, place the raw chickpeas in a ‘– food processor and pulse until lightly broken. Add the remaining ingredients, except the oil, and continue pulsing until you have a smooth but distinctly grainy purée. Gently form the mixture into about 40 small patties, making ach roughly the size of a 5Op piece.

Fry a few patties at a time in hot oil (170°C/325oF) for about 3–4 minutes, or until crisp and golden.

To serve, spoon S small helpings of hummus on each plate and place a falafel patty on top of each. Whisk together the olive oil, lemon juice and a little –salt and pepper and drizzle 1 tbsp of the mixture over the salad leaves. Mix the tomato, beans and onion with a little more dressing, and place between the patties. Pile some salad leaves on each plate and drizzle with the remaining dressing.

Serves 8

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