George Calombaris: Alexandrian falafels with hummus


  • Serves 6 people

  • For deep-frying: vegetable oil
  • To serve: lemon wedges
  • Alexandrian falafels
  • 200 gm dried broad beans, soaked overnight in cold water, drained
  • 1 onion, coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 2 spring onions, thinly sliced
  • ½ cup (firmly packed) each flat-leaf parsley and coriander, coarsely chopped
  • 70 gm (¼ cup) tahini
  • 2 tbsp ground cumin
  • 2 tsp lemon juice
  • 2 tsp extra-virgin olive oil
  • Hummus
  • 200 gm dried chickpeas, soaked overnight in cold water, drained
  • 80 ml (1/3 cup) lemon juice
  • 70 gm (¼ cup) tahini
  • 2 tbsp olive oil
  • 2 large garlic cloves, crushed
  • ½ tsp ground cumin
  • To taste: sweet paprika
  • Parsley salad
  • 1½ cups (loosely packed) flat-leaf parsley
  • 1 small Spanish onion, shaved on a mandolin
  • 100 gm mung beans
  • To serve: pansy and nasturtium leaves (optional)
  • 50 ml olive oil
  • Juice of ½ a lemon
01   For Alexandrian falafels, process ingredients in a food processor until mixture is finely chopped and forms a shape when pressed (3-4 minutes), season to taste, transfer to a bowl, cover and refrigerate for 2 hours.
02   Meanwhile, for hummus, combine chickpeas in a large saucepan with cold water to cover, bring to the boil, cook over medium-high heat until very tender (40-45 minutes), then drain, reserving 125ml cooking liquid. Transfer chickpeas and reserved cooking liquid to a food processor, add lemon juice, tahini, olive oil, garlic and cumin, then process until smooth. Season to taste with sea salt, freshly ground pepper and paprika, then refrigerate until required.
03   Preheat vegetable oil in deep-fryer or deep-sided saucepan to 170C. Roll falafel mixture into walnut-sized patties and deep-fry in batches, turning occasionally, until golden brown (1-2 minutes; be careful, hot oil may spit). Drain on absorbent paper, season to taste and keep warm.
04   Meanwhile, for parsley salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve falafels hot with parsley salad, hummus and lemon wedges.
This recipe is from the March 2010 issue of Australian Gourmet Traveller.







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