Mains
Middle Eastern
Middle EasternFalafel and Hummus Bowl
A Middle Eastern falafel and hummus bowl in three tiers, from a quick tinned-chickpea version to a chef-level dried-chickpea falafel with whipped tahini hummus and pickles. The tiers differ in the falafel base, the hummus and the garnishes.
Vegan
Vegetarian
Dairy-free
Budget version
Shop-style falafel from tinned chickpeas with quick blended hummus.
Per serving£1.55
Total cost£3.10
Time30 min
Ingredients for 2
- Falafel
- 400 g tinned chickpeas , drained
- 1 garlic clove , crushed
- 1 tsp ground cumin
- 2 tbsp plain flour
- 2 tbsp vegetable oil , for frying
- Hummus
- 400 g tinned chickpeas , drained, for hummus
- 2 tbsp tahini
- 1 lemon , juiced
- Bowl
- 200 g salad leaves , to serve
- salt and pepper , to taste
Method
- Blitz one tin of chickpeas with garlic, cumin, flour and seasoning until coarse, then shape into small patties.
- Shallow-fry the patties in oil for 3-4 minutes each side until golden and crisp.
- Blend the second tin of chickpeas with tahini, lemon juice, a splash of water and salt until smooth.
- Spread the hummus into bowls and pile the salad leaves alongside.
- Top with the warm falafel and serve.
Equipment
The three ways, side by side
Budget
Shop-style falafel from tinned chickpeas with quick blended hummus.
Better
Herby fried falafel with smooth hummus, quick pickled onion and tahini drizzle.
Ultimate
Dried-chickpea falafel with whipped tahini hummus, dukkah, pickles and herb oil.
