Chefs' Recipes

George Calombaris: Alexandrian falafels with hummus

Australian Gourmet Traveller Cypriot recipe for Alexandrian falafels with hummus by George Calombaris.
George Calombaris: Alexandrian falafels with hummus

George Calombaris: Alexandrian falafels with hummus

Sharyn Cairns
6
30M
1H
1H 30M

“My father was born in Alexandria, Egypt, hence the Middle Eastern influence in this dish. My grandmother (my dad’s mother) gave my mother this recipe and I love it.” You’ll need to begin this recipe a day ahead.

Ingredients

Alexandrian falafels
Hummus
Parsley salad

Method

Main

1.For Alexandrian falafels, process ingredients in a food processor until mixture is finely chopped and forms a shape when pressed (3-4 minutes), season to taste, transfer to a bowl, cover and refrigerate for 2 hours.
2.Meanwhile, for hummus, combine chickpeas in a large saucepan with cold water to cover, bring to the boil, cook over medium-high heat until very tender (40-45 minutes), then drain, reserving 125ml cooking liquid. Transfer chickpeas and reserved cooking liquid to a food processor, add lemon juice, tahini, olive oil, garlic and cumin, then process until smooth. Season to taste with sea salt, freshly ground pepper and paprika, then refrigerate until required.
3.Preheat vegetable oil in deep-fryer or deep-sided saucepan to 170C. Roll falafel mixture into walnut-sized patties and deep-fry in batches, turning occasionally, until golden brown (1-2 minutes; be careful, hot oil may spit). Drain on absorbent paper, season to taste and keep warm.
4.Meanwhile, for parsley salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve falafels hot with parsley salad, hummus and lemon wedges.

This recipe is from the March 2010 issue of .

Notes

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