Spinach Falafel Hummus Bowl Food

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.

SPINACH FALAFEL

Steps:

• In a colander, rinse the dried chickpeas and place them in a large stainless steel bowl or pot. Add enough water to cover by 2 inches (5 cm). Stir in 1/2 tablespoon of baking soda and leave them to soak for 8 to 10 hours or overnight.
• In a large food processor, pulse the spinach until coarsely chopped.
• Drain the chickpeas well then add to the food processor along with the cilantro, garlic, cumin, salt, flour, and baking powder. Pulse until all the mixture is finely chopped but not puréed into hummus, about 1 minute. Place the mixture in a bowl and refrigerate for 15 minutes.
• In a medium bowl, whisk the sesame paste, water, garlic, lemon juice, and salt together until smooth and runny. If you find that it is too thick, add a bit more water. Stir in the parsley, adjust seasoning to taste with salt and lemon juice. Alternately, you can whiz all the tahini ingredients together in a food processor.
• Using about 2 tablespoons of the falafel mixture for each one, form the falafel into thick patties about 2 inches (5 cm) in diameter.
• Set a large skillet over medium-high heat and pour in enough oil to reach a depth of 1/4-inch (6-mm). Once the oil reaches 325°F (160°C), carefully fry the falafel in batches of 4 or 5 until golden brown, 1 1/2 to 3 minutes per side. Move to a wire rack and season with salt.
• Serve the falafel piled on a plate or tucked inside pita bread with a generous amount of green tahini.

MEDITERRANEAN FALAFEL BOWL

Steps:

• Heat oven to 400°F.
• Bake Falafel Bites as directed on package.
• Mix hummus and dressing in medium bowl until blended. Reserve 1/4 cup hummus mixture for later use.
• Add couscous to remaining hummus mixture; mix well. Spoon into 4 serving bowls.
• Top with Falafel Bites, vegetables and reserved hummus mixture.

FALAFEL AND HUMMUS IN A BLENDER RECIPE BY TASTY

Steps:

• Make the falafel: Line a baking sheet with parchment paper.
• Heat the vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).
• Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined, but still slightly chunky, 15-20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse out the blender.
• Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten slightly. Place on the prepared baking sheet. You should have about 12 balls.
• Working in batches, fry the falafel balls in the hot oil for 2-4 minutes, until dark golden brown. Transfer to paper towel-lined plate to drain, then arrange on a serving platter, garnish with parsley, and set aside while you make the dips.
• Make the roasted red pepper hummus: Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to the blender. Purée until smooth, adding the water 1 tablespoon at a time until the desired consistency is reached. Transfer to a serving bowl and rinse out the blender.
• Make the tzatziki sauce: Add the cucumber, yogurt, lemon juice, garlic, dill, mint to the blender. Purée until mostly smooth, but still with some texture. Transfer to a serving bowl and top with more dill.
• Serve the falafel, hummus, and tzatziki with pitas, red onion, cherry tomatoes, and cucumber.
• Enjoy!

SPINACH FALAFEL & HUMMUS BOWL

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.
• Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.
• While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.
• Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.