A great recipe for when you cant decide between Mexican and Middle Eastern! This dish is all the components of falafels and hummus, with a real Mexican twist on the original.
These are certainly as delicious as regular falafels and were so good with the Mexican-inspired hummus which I like to call Hum’ole; essentially its a combination of hummus and guacamole with both chickpeas and avocado.
The salad I could eat forever with its juicy blood orange and crunchy hazelnuts. I didn’t even dress it other than a little lemon and olive oil (if you know me, Im a big dressing fan!)
I hope you have fun with this dish and love it as much as I did. Falafels are super easy to make as literally you just throw everything in your food processor then roll them into little balls to bake. This whole dish took not much longer than half an hour to throw together. Enjoy!
BLACK BEAN & BEETROOT FALAFELS WITH HUM’OLE & BLOOD ORANGE HAZLENUT SALAD
-1 tin black beans drained and rinses
-2 small beetroots (or 1 medium) chopped
-2 tablespoons chopped parsley
-2 tablespoons chopped coriander
-1 tablespoon chopped mint
-1 tablespoon tahini
-1 1/2 teaspoons cumin
-1 1/2 teaspoons smoked paprika
-1/4 teaspoon chilli flakes
-3/4 teaspoon salt
-1/4 teaspoon pepper
-1 1/2 tablespoons lemon juice
-4 tablespoons buckwheat flour
-1/2 teaspoon baking powder
-1 tablespoon olive oil
-2 tablespoons walnuts
-1/2 teaspoon liquid smoke (optional, but adds to the flavor)
-1 regular avocado
-1 cup chickpeas
-2 tablespoons lemon juice
-1 teaspoon salt
-1/2 teaspoon cumin
1 tablespoon chopped coriander
-1 tablespoon olive oil
-1/4 teaspoon chipotle peppers (or chili flakes)
*water to blend
-2 cups chopped kale
-1 cup chopped purple cabbage
-1 blood orange peeled and sliced
-3-4 radishes finely sliced
-1 teaspoon olive oil
-1 teaspoon lemon juice
-1/4 teaspoon salt
Preheat your oven to 180 degrees Celsius.
Place all of the falafels ingredients in your food processor and process until relatively smooth, keep some texture in there so they don’t become a paste!
Roll the mixture into small balls and flatten slightly. Sprinkle with sesame seeds then place on a lightly oiled baking tray.
COntinue with all the mixture until you have finished (mine made 12) and then bake for 12 minutes, flip them over, and bake for another 12 minutes.
While the falafels bake, pop all your hum’ole ingredients in a small blender or food processor and blend until smooth. I used a mini blender and did need to add a little water. But only add just enough to make it blend as you don’t want to dilute the flavor and you want to keep it thick. You could hand mash these also if you like a really chunky style dip.
For the salad, add the chopped kale and cabbage to a large bowl and add the lemon, olive oil and salt. Massage with your hands until it begins to wilt and soften. Add all other salad ingredients and mix to combine.
To serve, add the salad to bowls, then top with falafels and the hum’ole. Garnish with extra herbs and extra lemon and seasoning if you desire.
The falafels and dip with keep an extra day, but they are both best fresh.