Posted 3 months ago

Falafel, Hummus & Spoon Salad


Hummus

1 1/2 cups/250 g dried chickpeas
1 teaspoon baking soda
water
1 cup tahini paste
4 tablespoons freshly squeezed lemon juice (about 1 large lemon)
2-3 cloves garlic, crushed
¼-1/2 cup ice water
kosher salt, to taste
Good quality olive oil, for drizzling

1. Soak chickpeas overnight in a container large enough to have about 4 inches of water on top.  (Note: chickpeas just about      double in weight when soaked).

2. After soaking, drain and then place in a saucepot with baking soda.  Cook over medium-high heat, stirring constantly for     about 3 minutes.  The pot will develop a chalky residue. 

3. Add water, enough to cover by about 2 inches

4. Simmer gently until chickpeas are soft, but not mushy.  This can take anywhere between 20 and 40 minutes, depending     on the age of the beans. 

5. Drain, and then place in a food processor with tahini paste, lemon juice and garlic cloves.  Now is a good time to had a     healthy pinch of salt as well, and pepper if you like. 

6. Process this mixture until smooth, and then slowly drizzle in water.  Allow machine to run for a few minutes, until mixture     is really smooth

7. Season to taste, adding more lemon or salt. 

8. Serve, drizzled generously with olive oil

Falafel

1¾ cups dried chickpeas
2 garlic cloves, chopped
1 small onion, quartered
1 tablespoon cumin (whole is not as pronounced in flavour)
¼ teaspoon cayenne pepper, or to taste
1 cup chopped fresh parsley
1½ teaspoons salt, plus more to taste
½ teaspoon black pepper
½ teaspoon baking soda
1 tablespoon fresh lemon juice
2 tbsp sesame seeds
Canola oil, for deep frying

1. Soak chickpeas overnight in a container large enough to have about 4 inches of water on top.  (Note: chickpeas just about     double in weight when soaked).

2. Once soaked, drain water and place the chickpeas in a food processor with remaining ingredients except canola oil

3. Pulse the machine until everything is very finely minced.  It should not be pureed, however, the mixture will be quite wet.

4. Taste the mixture for seasoning before shaping and frying. 

5. Once the mixture is ready, form ‘football’ shaped balls in your hand.  The mixture is quite delicate but generally stays     together once fried.

6. Once all the balls are formed, sprinkle with sesame seeds

7. Meanwhile heat about 2 inches of oil in a small pot over medium heat.  Oil should have some movement to it, or about     350 degrees.  Falafel should sizzle instantly when placed in the oil

8. Gently place about 4-5 falafel in the oil, and let fry until really deep golden brown. 

9. Remove with a slotted spoon and onto a paper-towel lined pan. Sprinkle immediately with salt. 

10. Serve right away, drizzled with Yogurt-Tahini Sauce. 


Spoon Salad

1 English Cucumber
1 tomato
1 clove garlic
juice from 1 lemon
2-3 Tbsp olive oil

1. Finely chop the cucumber, tomato, garlic together until the vegetables start to release some of their liquid.

2. Place vegetables in a bowl, add lemon juice, a generous pinch of kosher salt and drizzle of olive oil. Serve with hummus and     falafel.

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