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
Better version
Herby fried falafel with smooth hummus, quick pickled onion and tahini drizzle.
Per serving£2.80
Total cost£5.60
Time35 min
Ingredients for 2
- Falafel
- 400 g tinned chickpeas , drained and patted dry
- 2 garlic cloves , crushed
- 20 g fresh parsley , chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp gram flour
- 3 tbsp olive oil , for frying
- Hummus
- 400 g tinned chickpeas , drained, for hummus
- 3 tbsp tahini
- 1 lemon , juiced
- Bowl
- 1 red onion , quick-pickled
- 1 flatbread , warmed
Method
- Blitz the chickpeas with garlic, parsley, cumin, coriander and gram flour to a coarse, scoopable mix.
- Shape into walnut-sized balls and chill for 10 minutes to firm up.
- Fry in olive oil over medium heat for 3 minutes each side until deeply golden.
- Blend the hummus chickpeas with tahini, lemon and water until very smooth, then season.
- Pickle the sliced red onion in a little lemon juice and salt while the falafel cooks.
- Swoosh the hummus into bowls, add the falafel, pickled onion and warm flatbread to 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.
