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Plate of Mezze Falafel and Hummus » Simple and Healthy Recipe! ✅

Summer is upon us here in the Northern Hemisphere and summer brings with it barbecues, potlucks and picnics. And with these adorable gatherings comes the need for a great takeout dish that travels well, is relatively easy to prepare, and can be made ahead of time, and this is where my 2 favorite Mezze dishes come in. Falafel and hummus are relatively easy to make, taste amazing, and if you have people on special diets, they’re vegan and can be made gluten-free! So roll up your sleeves and prepare these amazing dishes that you can share with everyone at your next gathering. These recipes are inspired by Jerusalem techniques: A cookbook by Yotam Ottolenghi and Sami Tamimi —Candiss K

  • falafel
  • 1 1/2 cups dried chickpeas

  • 1/4 cup chopped parsley leaves

  • 1/2 small onion chopped

  • 3 garlic cloves minced

  • 2 teaspoons whole coriander seeds

  • 1 teaspoon whole fenugreek seeds (optional supplement with additional coriander and cumin if not using)

  • 3 teaspoons whole cumin seeds

  • 1 teaspoon chili powder

  • 1 teaspoon dried coriander leaves

  • 3 tablespoons whole wheat flour + 1/4 cup (you can substitute chickpea flour to make it gluten free)

  • 1/4 teaspoon citric acid or 2 teaspoons lemon juice

  • Oil for frying (canola oil or sunflower oil is fine)

  • Salt to taste

  1. falafel
  2. After combing the chickpeas to make sure there are no stones or broken chickpeas, place the chickpeas in a medium bowl. Fill the container with enough water to cover + another 3-4 inches and let the chickpeas soak for at least 8 hours up to overnight. Do not try to replace it with canned chickpeas as they have been cooked and will not be textured enough to make falafel.

  3. After soaking the chickpeas, drain the water and transfer it to the food processor.

  4. In the food processor add the chopped parsley, garlic, onion, 1 teaspoon of salt and 2 tablespoons of wholemeal flour

  5. Blend your food processor until the mixture is ground into small pieces but is not mushy or mushy. When the dough has reached a nice pea flour consistency (like a pie dough), transfer it to another bowl.

  6. Measure out all the whole spices and toast them in a small skillet.

  7. Once the spices are toasted, let them cool and grind them in a mortar with a mallet or spice grinder.

  8. Add your fresh ground spice mix, chili powder, dried coriander, remaining 1 tablespoon whole wheat flour, salt to taste, and citric acid (you can use lemon juice instead for the mild calcium acid, but it adds extra moisture , so you may need to add another teaspoon of flour)

  9. Mix everything together and let it rest in the fridge for about an hour.

  10. Prepare your skillet (I use a deep cast iron skillet) with oil about 4 inches deep and heat until hot.

  11. While the oil is heating, prepare your falafel balls. Prepare a shallow bowl with 1/4 cup whole wheat flour and form walnut-sized balls out of your falafel mixture. Once formed roll the falafel in flour, this step will ensure your falafel has a nice brown crust and help it keep its shape.

  12. Once the oil is hot, put some of your falafels in the pan leaving a bit of breathing room between them. I usually fry about 5 in my 12-inch pan at a time. Cook them for about 4 minutes, this time ensures a good crisp on the outside and a good doneness on the inside.

  13. Place them on a rack and fry the rest of your falafels, serve them hot or cold with hummus, pita and any other Mezze you like.

  1. basic hummus
  2. In your food processor, combine the chickpeas, lemon juice, tahini, most of the cold water (reserve about 3 tablespoons to add during processing), and salt.

  3. Turn the food processor on high and begin adding the olive oil in a steady stream until it begins to come together and become smooth (about 3 tablespoons)

  4. Keep working on top and add the rest of the water as needed to make sure the hummus is nice and smooth.

  5. Run the food processor for another minute at full speed to make sure it’s very smooth.

  6. Once your hummus is nice and smooth, test the salt level and pour it into the serving bowl and serve.

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