Hummus Falafel platter
Hummus falafel platter
Ingredients
Plain Hummus
- 1 Tin Chickpeas drained & rinsed & skin removed
- 3 Tbsp Tahini
- 2 Tbsp Garlic
- 1/2 Lemon juice
- 4 Tbsp Cold Water
- 1/2 Tsp fine sea salt
Mediterranean Falafel
- 250 Grams Dried chickpeas soaked overnight
- 50 Grams fresh parsley leaves and tender stems
- 25 Grams Fresh coriander
- 4 Minced garlic
- 1?2 Small Onion
- 1 1/2 Tsp Ground Cumin
- 1 Tsp Ground Coriander
- 3/4 Tsp Fine sea salt
- 1/2 Tsp Black pepper
- 1/2 Tsp Bicarbonate of soda
- 1 Tbsp Lemon juice
- 1 Tbsp Extra virgin olive oil
- 25 Grams Chickpeas flour
- 1 Tbsp Sesame seeds
- 2 Tbsp Cold water Only if needed
Pickled cabbage
- 1 Medium Red cabbage
- 500 Litre Drinkable Water
- 250 Grams White wine vinegar
- 17 Grams Citric acid
- 40 Grams Caster sugar
- 40 Grams Fine sea salt
Tahini sauce (Tarator)
- 4 Tbsp Tahini
- 1 Minced garlic
- 1 Tbsp Olive oil
- 1/2 Cup Water
Dukkah
- 180 Grams Sunflower seeds
- 110 Grams Roasted Chickpeas
- 55 Grams White sesame seeds
- 35 Grams Black sesame seeds
- 35 Grams Coriander seeds
- 20 Grams Fennel seeds
- 18 Grams Cumin seeds
- 12 Grams Black onion seeds
- 8 Grams Sweet paprika
- 6 Grams Fine Sea salt
- 4 Grams Ground black pepper
Extra toppings
- 1/2 Block Feta cheese
- 2 Roasted peppers
- 80 Grams Sliced cornichons pickles
- 40 Grams Parsley
- 10 Grams Summac
Instructions
Plain Hummus
- Add all the ingredients &blend Slowly add cold water, 1 tbsp at a time, until it’s creamy.
Mediterranean Falafel
- Put 250g dried chickpeas in plenty of cold water.Soak 12–18 hours. Drain extremely well and pat them dry.Add parsley, coriander, garlic and onion to a food processor. Pulse until finely chopped.Add the drained chickpeas, cumin, coriander, salt, pepper and bicarbonate of soda.Pulse repeatedly until you have a fine, slightly grainy mixture. Don’t turn it into hummus.Add lemon juice, olive oil and chickpea flour. Pulse just enough to combine.Transfer to a bowl and refrigerate for at least 45 minutes, preferably 1–2 hours.Form into small patties/balls about 30–32g each.For the Gosh-style appearance, I’d make them slightly flattened rather than perfectly round.Heat oven to 200°C fan / 220°C conventional.Put the falafel on a lined baking tray and lightly brush/spray with olive oil.Bake for 12 minutes, turn carefully, then bake another 8–10 minutes.You want them golden on the outside but still moist inside.
Pickled red cabbage
- Mix all these ingredients together and wait 24hrs until it’s ready . Don’t get rid off the liquid keep it in as it stops mould from forming.
Tahini sauce (Tarator)
- Mix all ingredients together until smooth.
Dukkah
- place sunflower seeds, sesame seeds , fennel seeds, Cummin seeds in a dry frying pan over medium-low heat.Toast for about 4–5 minutes, stirring frequently, until lightly golden and fragrant.Allow to cool for 10 minutes. Add remaining spices in food processor and pulse them briefly until roughly crushed