Hummus and Falafel
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- 1 15.5 ounce can chickpeas, rinsed and drained
- 3 medium to large cloves garlic, chopped
- 1.5 Tbsp tahini
- 1.5 Tbsp fresh lemon juice
- 1/2 C chopped parsley
- sea salt and black pepper
- 3-4 Tbsp quinoa flour
- 4 Tbsp olive oil for cooking
- Add chickpeas, garlic, tahini, lemon juice, parsley, and a healthy pinch each salt and pepper to a food processor and mix to combine (see photo).
- Once well incorporated, transfer to a mixing bowl and stir in quinoa flour 1 Tbsp at a time until the mixture is thick enough to handle – about 3-4 Tbsp.
- Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
- Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
- Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
- Check at the 1-2 minute mark to ensure they’re not browning too quickly. If they are, slightly reduce heat. Flip once deep golden brown – about 3-4 minutes.
- Cook until the underside is golden brown as well.
- Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
- Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Healthy Zen http://healthyzen.com/