Falafel & Houmous – Chimichurri Recipe

INGREDIENTS

For the falafel:

2 cans chickpeas, drained

1 clove garlic

1 handful fresh parsley

2 tbsp Cantina chimichurri sauce & marinade

¼ tsp ground cumin

Olive oil

Salt and pepper

For the houmous:

1 can chickpeas, drained

3 tbsp tahini paste

1 clove garlic

Juice of 1 lemon

¼ cup olive oil

Sea salt

METHOD

Pre-heat the oven to 200C.

To make the falafel, combine the chickpeas, garlic, 3 tbsp olive oil and parsley in a food processor. Pulse until it’s formed a stiff paste. Pour into a bowl and add in a pinch of salt and pepper, the chimichurri and cumin. Mix well. Form the mixture into golf ball sized balls and place onto a parchment lined baking tray.

Bake for 20-25 minutes or until golden and crunchy on the outside.

Meanwhile, make the houmous. In a food processor, blend the chickpeas and garlic clove until it’s a powdery consistency. Add ¼ cup boiling water and blend until smooth. Then add the lemon juice and tahini paste and the olive oil. Season with salt.

Serve the houmous with the falafels, a drizzle of chimichurri and some salad or roasted vegetables.