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This Beetroot Hummus & Falafel Plate is a nutritious and delicious dish, perfect for a healthy and satisfying meal. Packed with plant protein from chickpeas, collagen from beetroot, and essential vitamins and minerals, this recipe is a crowd-pleaser. It features creamy beetroot hummus and crispy falafel, offering a delightful combination of flavors and textures. Rich in fiber, iron, vitamin C, and antioxidants, this dish provides healthy fats from olive oil and sesame seeds. The vibrant...
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Soak the dry chickpeas overnight in plenty of water. They will triple in volume.
Boil 1 cup of the soaked chickpeas until soft. This is for the hummus.
Reserve the remaining 2 cups soaked (but un- boiled/ uncooked) for the falafel.
Blend all the hummus ingredients until smooth and creamy.
Top with olive oil, chilli flakes, za’atar, or roasted seeds. Beetroot hummus is ready!
Pulse all the falafel ingredients in a food processor to a coarse, grainy mix that holds its shape when formed. Avoid adding water. The moisture from the coriander and broccoli should be enough.
Shape the mixture into falafel balls or patties.
To bake: Preheat oven to 215°C. Brush falafel patties with oil and bake at 200 deg C for 25–30 minutes, flipping halfway.
OR to deep fry: Fry in medium-hot oil until golden brown and crisp, about 2–3 minutes per side.
or air fry at 180 deg C for 12 to 15 min after spraying with oil.
Serve falafel with the beetroot hummus on the side or dunked into it.
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Avoid canned chickpeas, as they can make the falafel mushy.
For vibrant hummus, use red beetroot and a dash of vinegar to fix the color.
Adding a pinch of baking soda to the falafel mix can lighten the texture.
If using broccoli in the falafel, adjust the amount of chickpea flour as needed, as broccoli adds moisture.
Can I use canned chickpeas instead of dried chickpeas?
It is not recommended to use canned chickpeas for falafel, as they can make the mixture too mushy. Dried chickpeas that have been soaked and pulsed are preferred for a better texture.
How can I store leftover beetroot hummus and falafel?
Store leftover beetroot hummus in an airtight container in the refrigerator for up to 5 days. Store cooked falafel in an airtight container in the refrigerator for up to 3 days. Reheat the falafel in the oven or a skillet to maintain crispness.
Can I freeze the falafel mixture?
Yes, you can freeze the falafel mixture. Shape the falafel into balls or patties, then freeze them on a baking sheet before transferring them to a freezer bag. They can be stored in the freezer for up to 2 months. Fry or bake the falafel directly from frozen, adding a few extra minutes to the cooking time.
What can I serve with beetroot hummus and falafel?
Beetroot hummus and falafel can be served with pita bread, fresh vegetables, salads, or as part of a mezze platter. They also pair well with tahini sauce or a dollop of yogurt.
Can I make the beetroot hummus without yogurt?
Yes, you can omit the yogurt from the beetroot hummus if you prefer a dairy-free version. The hummus will still be creamy and flavorful.
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