Falafel And Hummus In A Blender

Name: Falafel And Hummus In A Blender
Yield: 4
Ingredients: 6 cups vegetable oil, for frying; 1 small shallot, halved; ¼ cup fresh parsley leaf, plus more for garnish; 6 cloves garlic; 2 cans chickpeas, drained and rinsed; 1 teaspoon ground cumin; 1 ½ teaspoons ground coriander; ½ teaspoon freshly ground black pepper; 1 teaspoon kosher salt; 6 tablespoons all purpose flour; ¼ cup extra virgin olive oil; 2 cans chickpeas, drained and rinsed; 1 cup roasted red pepper, jarred; ¼ cup tahini; 1 clove garlic; 1 tablespoon fresh lemon juice; 1 tablespoon extra virgin olive oil; ¼ teaspoon smoked paprika; ½ teaspoon freshly ground black pepper; 1 teaspoon kosher salt; 2 tablespoons water, as needed; 1 persian cucumber, peeled; 2 cups greek yogurt; 1 ½ teaspoons fresh lemon juice; 1 clove garlic; 3 tablespoons fresh dill, plus more for topping; 4 fresh mint leaves; 4 pitas; ¼ cup red onion, thinly; ¼ cup cherry tomato, halved

Recipe by Tikeyah Whittle from tasty.co

Lunch

Ingredients

4 servings

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6 cups vegetable oil, for frying
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1 small shallot, halved
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¼ cup fresh parsley leaf, plus more for garnish
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6 cloves garlic
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2 cans chickpeas, drained and rinsed
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1 teaspoon ground cumin
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1 ½ teaspoons ground coriander
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½ teaspoon freshly ground black pepper
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1 teaspoon kosher salt
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6 tablespoons all purpose flour
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¼ cup extra virgin olive oil
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2 cans chickpeas, drained and rinsed
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1 cup roasted red pepper, jarred
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¼ cup tahini
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1 clove garlic
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1 tablespoon fresh lemon juice

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1 tablespoon extra virgin olive oil
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¼ teaspoon smoked paprika
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½ teaspoon freshly ground black pepper
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1 teaspoon kosher salt
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2 tablespoons water, as needed
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1 persian cucumber, peeled
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2 cups greek yogurt
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1 ½ teaspoons fresh lemon juice
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1 clove garlic
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3 tablespoons fresh dill, plus more for topping
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4 fresh mint leaves
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4 pitas
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¼ cup red onion, thinly
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¼ cup cherry tomato, halved
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½ cup cucumber, sliced

Instructions

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!