Falafel Recipe
Baba ganoush, feta, harissa hummus, spinach, green goddess
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Ingredients
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Falafel Ingredients
Baba Ganoush Ingredients
Harissa Hummus Ingredients
Green Goddess Ingredients
Spinach Ingredients
Method
Falafel Directions
- 1
Prepare the Falafel Mixture
In a food processor, combine the canned chickpeas, fresh parsley, fresh cilantro, garlic cloves, ground cumin, ground coriander, baking powder, salt, and black pepper. Pulse until the mixture is well combined but still has some texture.
- 2
Form the Falafel Balls
Transfer the mixture to a bowl and refrigerate for about 30 minutes. Once chilled, form the mixture into small balls or patties.
- 3
Fry the Falafel
Heat olive oil in a large skillet over medium heat. Fry the falafel balls in batches until they are golden brown and crispy, about 3-4 minutes on each side.
Baba Ganoush Directions
- 4
Roast the Eggplant
Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for about 30-40 minutes or until the skin is charred and the flesh is soft.
- 5
Harissa Hummus Directions
- 6
Blend the Hummus Ingredients
In a food processor, combine the canned chickpeas, tahini, lemon juice, harissa paste, garlic, olive oil, and salt. Blend until smooth and creamy.
Green Goddess Directions
- 7
Prepare the Green Goddess Dressing
In a blender, combine Greek yogurt, fresh parsley, fresh chives, garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy.
Spinach Directions
- 8
Prepare the Spinach
Wash the fresh spinach thoroughly and pat it dry. You can serve it fresh or sauté it lightly in a pan with a bit of olive oil for added flavor.
