Falafel and Hummus are staple foods of a student diet, which is why we’ve brought together this blog on how to make your own! 🤤
Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 122. It is a must-buy recommendation!!
HOMEMADE FALAFEL
Ingredients:
• 1 small red onion, peeled and roughly chopped
• 1 garlic clove, peeled
• ½ red chilli, deseeded
• 1 tsp ground cumin
• 1 tsp ground coriander
• 400g can chickpeas, drained, rinsed and dried
• 4 tsp plain flour
• 50g dried breadcrumbs
• 6 tsp fresh herbs, such as coriander or parsley, finely chopped
• 100ml sunflower or vegetable oil
Methods:
1. Chop the onion, garlic and chilli finely.
2. Add the spices, chickpeas, flour, breadcrumbs and herbs and mash together well using a potato masher.
3. Bring the mixture together and squash to form golf ball-sized falafel. Place onto a plate, cover with cling film and refrigerate for at least an hour.
4. When you are ready to cook the falafel, pour the oil into a large frying pan so that it is around 1cm deep (you may need a little more or less than 100ml).
5. Heat the oil and then add the falafel. Fry until they are a deep golden brown on all sides, taking care when turning as they can be fragile. It should take around 5 minutes to fry the falafel.
6. Once cooked, place on a plate covered with a couple of sheets of kitchen paper to drain.
7. Allow to cool a little before serving as they will be very hot. They keep very well for a couple of days in the fridge.
HOMEMADE HUMMUS
Ingredients:
• 400g can of chickpeas
• 1 tbsp of lemon juice
• 1 garlic clove, peeled and finely chopped
• 1 tsp of tahini paste
• 30ml extra-virgin olive oil
• Salt and pepper
Methods:
1. Drain a 400g can of chickpeas and mash by hand with the lemon juice, finely chopped garlic clove, tahini pasta, and olive oil.
2. Season with salt and pepper and blend/pulverise the mixture into a smooth purée.
3. Serve with an extra drizzle of olive oil on top, if you like. This hummus will keep for 5 days in the fridge in a well-sealed plastic container.
Note: this recipe makes 8-10 falafel.
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