Falafel with hummus and salad

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11 December 2019

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Falafel with hummus and salad

Features:
  • Vegan
Cuisine:
  • 50
  • Medium

Directions

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If you feel like having a tasty snack on the go, you do not necessarily have to resort to pizza, kebab or currywurst – a delicious, vegetarian alternative the falafel. Mostly as falafel in flatbread or pita, filled with fresh salad, vegetables and hummus or zaziki, she is simply a blast. Once you get the taste out, you will not want to go without falafel at home – and with the right recipe you can make falafel completely.

Falafel with hummus and salad

Falafel with hummus and salad

Yield: 4
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

You know the fried balls only from the doner kebab? Homemade they taste much better - like real treasures from the Orient. Be sure to try!

Ingredients

  • 2 cups dry chick peas
  • 1/4 yellow onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 bunch curly parsley
  • 1/2 bunch cilantro
  • 3 1/2 tablespoons oat flour (or all purpose flour)
  • 1 tablespoon cumin
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • garlic hummus:
  • 2 (15 ounce) cans chick peas, 1 can drained
  • 1/3 cup tahini
  • 1 teaspoon cumin
  • 2 garlic cloves, chopped
  • zest and juice of 1 lemon
  • 3 tablespoons water
  • salt and pepper to taste
  • 3 tablespoons lemon juice
  • pinch sugar
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon cracked black pepper
  • 2 heaping cups shredded romaine
  • 1/2 English cucumber, quartered and sliced
  • 1/4 cup thinly sliced red onion
  • crumbled feta
  • lemon wedges

Instructions

    1. Drain 2 cans of chickpeas, rinse briefly and drain. Peel and dice the onion and garlic. Approximately put half of the garlic aside. Puree the chickpeas, onion and garlic.
    2. Mix with egg yolk, breadcrumbs and flour, season with 1 teaspoon of salt and 1 pinch of cumin, chill.
    3. Drain the remaining chickpeas for the hummus, rinse briefly and drain. Put the remaining garlic, lemon juice and 100 ml of water in a high mixing bowl and puree, season with 1/2 teaspoon of salt.
    4. Stir in sesame paste and 4-5 tablespoons of oil.
    5. For the yoghurt sauce, wash mint, shake dry. Peel leaves and cut into fine strips, except for garnish. Mix yoghurt and mint, season with salt and pepper.
    6. Wash, clean and halve tomatoes for the salad. Clean the spring onions, wash and cut into rings. Clean the salad, wash it, cut it small and drain it well. Whisk the vinegar with salt, pepper and sugar.
    7. Beat in 8 tbsp of oil in a thin stream. Mix salad ingredients and dressing.
    8. Heat frying oil in a high pot to approx. 180 ° C. From the falafel mass form a sample balls and fry. When it breaks down, add some flour. Approximately Form 25 small flat balls.
    9. Bake in hot frying fat in portions for 4-5 minutes until golden brown. Drain on kitchen paper. Halve flatbreads in half. Arrange falafel on 1/2 pita bread with salad, hummus and yoghurt sauce.
    10. Garnish with mint.

Nutrition Information:

Amount Per Serving:Calories: 720 Total Fat: 52gCarbohydrates: 43gProtein: 18g
 
 
 
 
 

RecipesOfChef

Hi, my name is Brianna. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food.

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