- 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
- 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
Felafel with kumara hummus
- 1To make kumara hummus, boil, steam or microwave kumara until tender; drain. Process kumara with remaining ingredients until smooth. Season to taste.
- 2To make falafels, process ingredients until smooth; season to taste. Place heaped tablespoons of mixture onto baking paper-lined trays; cover, refrigerate 2 hours.
- 3With wet hands, shape mixture into patties. Cook patties, turning gently, in heated oiled large frying pan, in batches, until felafels are browned both sides.
- 4Serve falafels with kumara hummus. Serve with a cucumber and rocket salad.
The Latest from Australian Women's Weekly Food
- 46 creative ways with carrotsYesterday 2:00pm
- Mushroom soupYesterday 2:00pm
- Gluten free shortcrust pastryAug 10, 2022
- Gluten-free chocolate and almond biscuitsAug 10, 2022
- Air fryer potato gratinAug 10, 2022
- Gluten free cornflake and honey sconesAug 10, 2022
- Italian meatballsAug 10, 2022
- How to sterilise and seal glass jarsAug 10, 2022
- Cumquat ginger marmaladeAug 10, 2022
- 4-ingredient triple choc browniesAug 09, 2022
- 46 sweet slice recipesAug 09, 2022
- How to cook pastaAug 08, 2022
- Chicken carbonara baked pastaAug 08, 2022