Falafel Salad With Hummus Dressing Recipes

FALAFELS WITH HUMMUS & TABBOULEH

Steps:

• Heat oven to 180C/160C fan/gas 4 and put a non-stick baking tray inside. For the falafels, heat a large non-stick frying pan, add the cumin and coriander seeds and dry-fry until fragrant (1-2 mins), stirring occasionally to prevent burning. Remove from the pan.
• Put the seeds, the remaining falafel ingredients and some seasoning into a food processor and blitz until you have a chunky paste. If it seems too dry, add 1 tsp water and blitz again until you have the consistency of damp sand. Using your hands, divide the mixture into 12 falafel balls and chill for 30 mins.
• Heat a non-stick frying pan. When hot, add the falafel balls, pressing down into the pan to make patties. Leave to cook, without turning, for 2-3 mins, then check to make sure they're brown and crisp. Turn and cook the other side for 2 mins more. Remove from the pan, transfer to the baking tray in the oven and cook for a further 10 mins. Meanwhile, prepare the barley couscous following pack instructions.
• For the hummus, put all the ingredients, except the lemon, into a food processor and blitz to form a stiff paste. With the motor running, slowly add the lemon juice and up to 3 tbsp water to get it to the consistency of your choice.
• For the tabbouleh, mix the olive oil, lemon juice and some black pepper in a small bowl. In a larger bowl, combine the rest of the tabbouleh ingredients, along with the cooked couscous, and add the dressing. Mix well.
• Put aside 4 falafels and 4 tbsp hummus in the fridge for Stuffed Moroccan pittas (see 'goes well with', right). Serve the remaining falafels with the remaining hummus and the tabbouleh.

FALAFEL SALAD WITH HUMMUS DRESSING

Steps:

• Pulse half each of the parsley and onion, the cumin, 1/2 teaspoon salt and a few grinds of pepper in a mini food processor to make a paste. Put the chickpeas in a large bowl and roughly mash with a potato masher, leaving some whole. Add the parsley mixture, egg and 1/2 cup panko; stir to combine. Refrigerate 10 minutes.
• Meanwhile, combine the tomatoes, the remaining parsley and onion and 1/2 teaspoon salt in a medium bowl; set aside. Whisk the hummus and yogurt in another bowl to make a dressing.
• Put the remaining 1 cup panko on a baking sheet. Scoop tablespoonfuls of the chickpea mixture and roll in the panko to coat and form a ball. Heat 1 inch vegetable oil in a large high-sided skillet over medium-high heat. Fry the falafel, turning often, until golden, about 6 minutes. Remove to a paper towel-lined plate to drain.
• Toss the lettuce with half of the hummus dressing in a large bowl. Top with the tomato mixture and falafel. Serve with the remaining hummus dressing.