falafel with hommus

Recipe by Simon Bryant

makes about 16

Ingredients - falafel

100g ((½ cup) dirt(y) kabuli chickpeas *

100g (½ cup) dirt(y) aquadulce broad beans *

1 large onion, chopped

2 cloves garlic, chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

2 long green chillies, seeded and chopped

½ teaspoon baking powder

salt flakes and cracked black pepper

½ cup sesame seeds (optional)

Ingredients - hommus

100g ((½ cup) dirt(y) kabuli chickpeas *

1 clove Australian garlic

120 ml extra virgin olive oil

2 teaspoons salt flakes

30 ml lemon juice

50 ml unhulled tahini

zest of 1 lemon

small handful parsley leaves, roughly chopped

cracked black pepper

* dirt(y) kabuli chickpeas, grown in Yorke Peninsula, South Australia

* dirt(y) aquadulce broad beans grown in Kangaroo Island, South Australia

Method - falafel

NO NEED TO COOK

soak together? Get started the night before by soaking your chickpeas and broad beans in two separate bowls with plenty of cold water, in the fridge overnight.

Drain both, discarding the soak water. cook together? and take out half a cup of chickpeas for the hommus if not soaking together.

Place both the chickpeas and broad beans in a pan and cover with plenty of cold water. Bring to the boil and simmer for 10 mins. Drain and set aside to cool slightly.

Toss the chickpeas and broad beans into a food processor along with onion, garlic, ground coriander, cumin, chilli, baking powder, salt and pepper. Pulse until the mixture starts to climb the sides of the bowl instead of just spinning around the bottom – this indicates that it’s starting to bind together. Add the parsley, coriander and mint, then pulse to mix through.

Grab a golf ball-sized amount of the mixture and see if you can form a ball.  If the mixture is sticky, this is a good sign there is sufficient binding. If the mix is either too wet or too crumbly, add about 1½ tablespoons of the flour, then pulse and check again; you may need to add the full 2 tablespoons. If the mixture is still to crumbly, add a tablespoon or so of boiling water.

Preheat oven to 180°C (fan-forced). Heat the oil in a large, deep saucepan until just shimmering and trial a falafel t check that it doesn’t fall apart in the oil. This will happen if there are cracks in the mixture of the oil is not hot enough. Shape the remaining mixture into balls and place onto a tray.

Working in batches, fry the falafels for 3- 4 mins until golden brown. Drain on paper towel then transfer to a baking tray and finish in the oven for 5 or so minutes. (Alternatively flatten into discs)

Method - hommus

Soak – re above. Fix when decide on soak /cook

Cook your chickpeas in 3 times their volume of cold water for about an hour. Drain and allow to cool a bit.

Toss the chickpeas and garlic in a food processor and blitz away! Add the olive oil (reserving a little to finish), salt, tahini and lemon juice, then have another little blitz.

Transfer the hommus into a serving bowl, sprinkle with parsley, lemon zest, a drizzle of olive oil and a bit of pepper.

Serve your falafel and hommus with flatbread and a little tabouli or a simple tomato salad.