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
  • Print


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
  • 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
  • 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.

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