Falafel with kumara hummus
Serve these spiced chickpea fritters with cucumber, lettuce and a big dollop of kumara hummus wrapped in flatbread.
- 40 mins cooking
- Serves 6
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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
- 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.