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
Ultimate version
Dried-chickpea falafel with whipped tahini hummus, dukkah, pickles and herb oil.
Per serving£4.70
Total cost£9.40
Time45 min
Ingredients for 2
- Falafel
- 150 g dried chickpeas , soaked overnight, not cooked
- 3 garlic cloves
- 25 g fresh coriander and parsley , chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp bicarbonate of soda
- 500 ml sunflower oil , for deep frying
- Hummus
- 250 g cooked chickpeas , skins removed, for hummus
- 4 tbsp premium tahini
- 1 lemon , juiced
- To finish
- 2 tbsp dukkah , to finish
- 2 tbsp extra virgin olive oil , herb-infused
Method
- Blitz the soaked raw chickpeas with garlic, herbs, spices and bicarbonate to a fine couscous-like texture, then rest 30 minutes.
- Shape into quenelles or balls and deep-fry at 170C for 3-4 minutes until dark golden and crisp.
- Whip the cooked skinned chickpeas with tahini, lemon, iced water and salt for several minutes until cloud-light.
- Spread the whipped hummus into a wide bowl and create a swirl with the back of a spoon.
- Nestle the falafel on top while still hot and crisp.
- Finish with a scatter of dukkah and a drizzle of herb-infused olive oil.
- Serve immediately with warm pitta and pickles.
Equipment
- food processor
- deep fryer
- thermometer
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.
