Recipe: Falafel with hummus, yoghurt and sumac

THE FLAVOUR COMBINATIONS

15ml (1 tbsp) olive oil

1/2 onion, peeled and diced

2 garlic cloves, peeled and minced

10ml (2 tsp) ground coriander

5ml (1 tsp) ground cumin

50g cake flour

250g dried chickpeas, cooked according to packet instructions

60ml water

salt and freshly ground black pepper, to taste

vegetable oil, to deep-fry

TO SERVE

Greek yoghurt

store-bought hummus

sumac

edible flowers

microherbs

HOW TO DO IT

1 For the falafel, heat a pan over low heat and add the olive oil, onion, garlic and spices, and gently sauté, 5 minutes. Add the onion mixture, flour, cooked chickpeas and water to a blender and blitz until smooth. If necessary, add a little more water to form a thick, but not sticky, paste. Taste the mixture and season as desired. Shape the paste into 3cm-sized balls.

2 In a medium pot or deep-fryer, heat the oil to 180˚C. in batches, fry the falafel balls until golden and cooked through, about 5 – 7 minutes per batch. Remove from the oil with a slotted spoon and drain on paper towel.

3 To serve, spread a layer of yoghurt and hummus on a plate and top with the warm falafel balls. Sprinkle with sumac and decorate with edible flowers and microherbs.

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