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Hummus and Falafel

Hummus and Falafel
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  1. 1 15.5 ounce can chickpeas, rinsed and drained
  2. 3 medium to large cloves garlic, chopped
  3. 1.5 Tbsp tahini
  4. 1.5 Tbsp fresh lemon juice
  5. 1/2 C chopped parsley
  6. sea salt and black pepper
  7. 3-4 Tbsp quinoa flour
  8. 4 Tbsp olive oil for cooking
  1. 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).
  2. 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.
  3. Taste and adjust seasonings as needed. I added more salt, pepper and lemon juice, and a touch more tahini.
  4. Heat a large skillet over medium to medium-high heat and add 2 Tbsp oil at a time. Swirl to coat pan.
  5. Add 4 falafel (or however many will fit very comfortably) to the pan at a time.
  6. 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.
  7. Cook until the underside is golden brown as well.
  8. Serve immediately with hummus and paprika, or inside a pita with garlic sauce or hummus.
  9. Will store in the fridge, layered with parchment paper in an airtight container, for several days. Freeze to keep longer.
Healthy Zen

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