Name: Falafel with kumara hummus
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: Kumara hummus; 1 small kumara (orange sweet potato) (250g), chopped coarsely; 400 gram (12½ ounces) canned chickpeas (garbanzo beans),rinsed, drained; 2 tablespoon tahini; 2 clove garlic, chopped coarsely; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) water; Falafel; 800 gram (1½ pounds) canned chickpeas (garbanzo beans), rinsed, drained; 4 green onions (scallions), chopped coarsely; 1/2 cup (60g) frozen peas, thawed; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1/4 cup (40g) wholemeal spelt flour; 2 egg whites; 2 teaspoon bicarbonate of (baking) soda

Falafel with kumara hummus

Serve these spiced chickpea fritters with cucumber, lettuce and a big dollop of kumara hummus wrapped in flatbread.

Ingredients

Kumara hummus

1 small kumara (orange sweet potato) (250g), chopped coarsely

400 gram (12½ ounces) canned chickpeas (garbanzo beans),rinsed, drained

2 tablespoon tahini

2 clove garlic, chopped coarsely

1/4 cup (60ml) lemon juice

1/4 cup (60ml) water

Falafel

800 gram (1½ pounds) canned chickpeas (garbanzo beans), rinsed, drained

4 green onions (scallions), chopped coarsely

1/2 cup (60g) frozen peas, thawed

2 teaspoon ground cumin

2 teaspoon ground coriander

1/4 cup (40g) wholemeal spelt flour

2 egg whites

2 teaspoon bicarbonate of (baking) soda

Method

Felafel with kumara hummus

1.To make kumara hummus, boil, steam or microwave kumara until tender; drain. Process kumara with remaining ingredients until smooth. Season to taste.

2.To make falafels, process ingredients until smooth; season to taste. Place heaped tablespoons of mixture onto baking paper-lined trays; cover, refrigerate 2 hours.

3.With wet hands, shape mixture into patties. Cook patties, turning gently, in heated oiled large frying pan, in batches, until felafels are browned both sides.

4.Serve falafels with kumara hummus. Serve with a cucumber and rocket salad.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Felafel with kumara hummus

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