Recipes: Falafel & Hummus

Crispy Falafel

INSTRUCTIONS

• With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
• In a food processor, combine the soaked, drained and uncooked chickpeas. Add onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
• Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
• Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months

Alternative cooking method:
​ fry these in a deep cooking pot on the stovetop. Place vegetable oil of choice, approximately 1-2 cups (shallow fry). Let this come up to a medium heat, place formed falafels one at a time, do not overcrowd the pot. Fry for 1-2 minutes or until golden brown, flip, cook another 1-2 minutes. Place on a plate with paper towel. Arrange the falafels on an angle, not flat, so the excess oil drips away. ​

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Hummus

A classic Middle Eastern condiment. Goes great in a wrap, sandwich or as a dip with chips and vegetable sticks.

INGREDIENTS:

• 1/4 cup + 1 tablespoon extra-virgin olive oil
• 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 24 hours and up to 48 hours in the refrigerator
• ½ cup roughly chopped red onion (about ½ small red onion)
• ½ cup packed fresh parsley (mostly leaves but small stems are ok)
• ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
• 4 cloves garlic, quartered
• 1 teaspoon fine sea salt
• 2 tablespoons chickpea flour (Besan)
• ½ teaspoon (about 25 twists) freshly ground black pepper
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon

Falafel is a Middle Eastern vegetarian food. The chickpea balls or patties which are often deep fried and served along with hummus and tahini sauce. However, to prepare healthier falafels, in this recipe we are going to cook or air fry them in the oven.

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​INGREDIENTS:

• 1 can of chickpeas (keep half of the water in the can)
• 1 lemon
• 1 clove garlic, crushed
• 1.5 Tbsp Tahini
• 2 Tbsp Olive Oil
• Salt and Pepper to taste
• ​1 Tsp paprika or sumac

INSTRUCTIONS:

• In a food processor or blender add the chickpeas, garlic, tahini, lemon juice and half the olive oil.
• Blend till smooth.
• Add spoons of the can water to thin the hummus to your desired consistency.
• Blend until as smooth as you like.
• Add salt and pepper to taste.
• Spoon the hummus in a shallow bowl.
• Drizzle rest of the olive oil on top. Sprinkle sumac/paprika to finish.
• ​*If you like, boil 1 small beet until tender, peel and cut this up. Add 1-2 tablespoons of the beets to the hummus for colour and blend until smooth. .