Falafel and Hummus Recipe

I love falafel and I love hummus even more. I seriously could eat hummus every day. I love the garlicky, nutty texture and this one is especially nutty because I sprinkled in some toasted pine nuts (totally optional). I also used canned beans because I felt they mash up better than buying the dried version (plus it's so much easier). If you have a food processor, you can whip up this creamy dip in no time.

Hummus Recipe

2 cans (15 oz each) garbanzo beans (chickpeas), drained and rinsed to get rid of excess sodium

2 garlic cloves, minced

2/3 cup of tahini

1/3 cup fresh squeezed lemon juice (this is about 3 lemons)

1/4 cup olive oil

1/2 cup water

1/2 tsp salt

1/4 cup pine nuts, toasted (optional)

parsley for garnish (optional)

1. Combine all ingredients except the salt into the food processor and pulse/blend until smooth. Add the salt a little at a time, adjusting to your taste.

Hummus

2. Sprinkle with pine nuts and a drizzle of olive oil. Done!

Hummus 2

Now what can you use your new hummus with? Falafel, duh. Little chickpea cakes with parsley, garlic and onion get a quick pan fry before they are served up inside warm pitas with chopped salad and a drizzle of tahini..

Falafel Recipe

1 15 oz. can chickpeas, drained and rinsed

1 small-medium onion, finely chopped

2 cloves garlic, minced

2 tbsps fresh parsley, minced

4 tbsps flour

1/2 tsp coriander

3/4 tsp cumin

1/3 tsp salt

vegetable oil for frying

1. Add chickpeas to your food processor (if you have one) and pulse a few times to get a coarse chickpea mixture. If you don't have a food processor, they can be smashed with a potato masher or a fork, but obviously the food processor is easier.

Falfel mixture

2. Remove chickpeas from processor and put them in a medium bowl. Add the onion, garlic, cumin, coriander, salt and pepper (to taste). Add flour and mix/mash well. The mixture should be thick and you should be able to see pieces of chickpea. I like the texture!

Falfael mizture 2

3. Put mixture into the fridge for 15 mins top firm up before you shape them into balls. Flatten the balls a little to make it easier to pan fry. Fry until dark golden brown on all sides.

Falafel frying

4. Serve warm with pita, chopped israeli salad and tahini sauce or hummus.

  Falafel inside

NOMNOMNOM

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