Melanie Jenkins/NZ House & Garden
Green Pea Falafel with Loaded Hummus.
This baked version of falafel is brilliant, as no deep frying is involved, resulting in cleaner cooking and lighter, healthier eating – a new and interesting way to eat your greens.
READ MORE:
* Recipe: Eggplant, Tomato & Lentil Filo Pie
* Recipe: Buckwheat & Charred Red Onion Salad
* Recipe: Vege Balls with Sesame Zoodles
GREEN PEA FALAFEL WITH LOADED HUMMUS
Serves 4
Ingredients
Falafel
400g can chickpeas, drained and rinsed
2 cloves garlic, crushed
1 cup frozen peas, thawed
120g baby spinach leaves, roughly chopped
½ cup flat-leaf parsley leaves
¼ cup mint leaves
1 teaspoon ground cumin
½ teaspoon baking powder
Salt and freshly ground black pepper
2 tablespoons olive oil
Loaded hummus
2 cups hummus
100g feta, crumbled
1 cup olives
1 cup cherry tomatoes, halved
Fresh basil or coriander leaves
Extra virgin olive oil
Method
Heat oven to 220°C. Generously spray mini muffin tins with oil (you will need 18-20 holes).
Place the chickpeas, garlic, peas, spinach, parsley, mint, cumin, baking powder, salt and pepper and olive oil in a food processor. Process, scraping down the sides of the bowl occasionally, until well combined but not completely smooth.
Using your hands, form heaped tablespoon-sized portions into balls and place into the muffin holes. Brush the balls with oil and bake for 20-25 minutes, or until golden brown and set.
Spread the hummus over a serving platter. Scatter with feta, olives, tomatoes and herbs. Serve the falafel on top and finish with a drizzle of extra virgin olive oil.
