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Homemade falafel with bio chickpea and pepper hummus (recipe also in English on OPSD blog) How to make crispy, spicy and delicious homemade falafel with chickpea and pepper hummus (with recipe tutorial)!
  • For the falafel
  • 240 g of dried chickpeas
  • 260 g of Bio chickpea and pepper hummus
  • 180 g of red onion (or, in alternative, spring onion)
  • 80 g of chickpea flour
  • 40 g of fresh parsley, minced
  • 4 g of salt
  • 8 g of baking soda
  • 1 small red chili pepper, minced and seedless
  • cumino
  • breadcrumbs
  • For the sauce
  • Greek yogurt
  • juice and zest from a lemon
  • fresh chives
  • salt
  1. First of all, place the dried chickpeas in a large bowl. Add enough water to cover them and leave them to soak at room temperature for 12 hours. Once the chickpeas have soaked, drain and rinse them well.
  2. Prepare the yogurt sauce
  3. Combine the yogurt with the lemon juice, a little of lemon zest, a pinch of salt and some chives minced.
  4. Keep the sauce in the fridge until it’s time to serve your falafel.
  5. Prepare the falafel
  6. Preheat the convection oven to 180°C.
  7. Combine the soaked chickpeas, the onion and the chili pepper in the food processor and blend until the chickpeas are finely chopped.
  8. Transfer the mixture to a bowl and add the Bio chickpea and pepper hummus, the parsley minced, the salt, the chickpea flour and the cumin.
  9. Mix well to obtain an homogeneous mixture and keep in the fridge for at least 30 mins.
  10. Take the mixture out of the fridge, add the baking soda and stir to combine.
  11. Using a tablespoon (or a small ice-cream scoop), form the falafel mixture into patties.
  12. Roll them in the breadcrumbs and arrange them at intervals in a baking sheet, previously lined with baking paper.
  13. Using your finger, flatten the falafel patties lightly. In this way, the baking will be more homogeneous.
  14. Bake for about 5-8 mins.
  15. Serve your falafel lukewarm or at room temperature with the yogurt sauce and other Bio chickpea and pepper hummus.
As an alternative, in the yogurt sauce, you can try fresh mint instead of chives and lime instead of lemon. You can prepare the falafel mixture one day in advance and then keep it in the fridge. In this case, remember to add the baking soda to the mixture only before forming the patties. You can fry the falafel in a large pan greased with oilseed instead of baking them. Enjoy your meal!
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/falafel-con-hummus-bio-di-ceci-e-peperoni-granarolo-100-vegetale/