Falafel Bites with Lemon Twist Hummus
Homemade falafel bites, paired with Sabra lemon twist hummus, are the perfect one-bite appetizer for summer entertaining! This recipe requires soaking dried chickpeas, do not substitute canned chickpeas or this falafel mixture will not come together properly.
Ingredients
- 1 cup dried chickpeas soaked overnight in cold water and drained
- ½ medium red onion diced
- 3 large garlic cloves smashed
- 1 tablespoon (8 g) unbleached all-purpose flour
- 2 teaspoons ground cumin
- pinch ground cayenne pepper
- 1 teaspoon kosher salt
- ¼ cup packed fresh cilantro leaves
- ¼ cup packed fresh flat parsley leaves
- safflower or other neutral oil for frying
- kosher salt
- 1 (10-ounce) container Sabra Lemon Twist Hummus or homemade hummus
- 1 tablespoon finely chopped parsley for garnishing
- twisted lemon slices for garnishing
Instructions
- Prepare the night before serving: Place the dried chickpeas in a medium saucepan, and cover them with a generous amount of cold water. Allow the chickpeas to soak for 8 to 12 hours (overnight). They will plump up substantially.
- Make the falafel bites: Drain the chickpeas well. Place them in the bowl of a large food processor fitted with a blade attachment. Add the red onion, garlic, flour, cumin, cayenne pepper, salt, cilantro, and parsley leaves. Pulse the mixture several times until it just begins to come together–if it is too coarse, it will not hold. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for one hour.
- Remove mixture from the fridge. Set aside a large plate lined with a paper towel. Pour oil in a large deep skillet (you want the oil to be at least 1½ to 2-inches deep), and place over medium-high heat. Once the oil is hot, shape the falafel mixture with your hands into 1-inch diameter balls. The falafel should come together when shaped, but be relatively delicate.
- Carefully place each falafel ball into the hot oil. Fry the falafel in small batches to avoid over-crowding the pan. Flip them continuously throughout the frying process for 2 to 3 minutes, or until evenly browned on all sides. Carefully transfer them to the paper-towel lined plate and immediately sprinkle with salt.
- Spoon the lemon twist hummus onto a serving platter, and use the back of a large spoon to create a thin, even (elegant) layer. Serve the hot falafel with toothpicks and place them directly on top of the hummus. Garnish the platter with chopped parsley and a lemon wedge twist, and serve immediately.
Tips for Success:
- Do not substitute the dried chickpeas in this recipe with canned chickpeas!
Serving: 1serving, Calories: 271kcal, Carbohydrates: 5g, Protein: 3g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Sodium: 73mg, Fiber: 4g