Falafel are an incredibly versatile (and delicious!) source of protein. Traditionally served as street food or in the bustling markets of Middle Eastern markets from Egypt to Israel, these chickpea patties have long been a staple of many cuisines. Typically made with chickpeas that have been soaked overnight to preserve the texture and integrity of the patty, we’ve made some slight changes to make preparation a little less burdensome. The addition of broad beans does wonders to stabilise your mixture before frying, and comes with the added benefit of a more intense buttery, nutty flavour.
Ingredients
Cauliflower hummus
Chickpea and broad bean falafel
Burnt paprika butter
Method
1.For chickpea and broad bean falafel, place ingredients and 3 tsp sea salt in a food processor and process until chopped but still grainy. Transfer mixture to a large bowl. Divide mixture into 16 portions and roll into ovals. Transfer to a tray and refrigerate for 30 minutes.
2.Preheat oven to 220°C. Line a large tray with baking paper.
3.For cauliflower hummus, place cauliflower on prepared tray with 1 tsp salt flakes and cumin; drizzle with oil and toss to combine. Spread out on tray and bake until lightly golden (30 minutes); cool. Place cauliflower in a food processor with remaining ingredients and process until smooth.
4.Meanwhile, for burnt paprika butter, on a separate tray, add chickpeas and drizzle with olive oil; bake for 15 minutes or until crisp. Heat butter in a small saucepan over medium heat until it begins to foam. Add chickpeas and continue to cook, stirring occasionally, until butter browns and chickpeas are golden (5 minutes); remove from heat, stir in paprika and season to taste.
5.To cook falafel, heat oil in a deep saucepan to 170˚C. Working in batches, deep-fry falafel, turning gently, until golden (2-3 minutes). Ensure oil is hot enough or falafel will break up. Remove with a slotted spoon and drain on paper towel; keep warm until ready to serve.
6.To serve, spoon hummus into a shallow bowl then sprinkle with parsley, snow pea tendrils and drizzle with burnt butter. Serve with pita bread and falafel.
