Beetroot Hummus with Courgette Falafels by Nisha Parmar for Magimix
Courgette Falafel
Makes approx 25 Falafels
Ingredients:
- Tinned chickpeas (500g) pat dry tinned with kitchen paper
- Big handful coriander and stalks
- Big handful parsley and stalks
- 1 small brown onion
- 6 cloves garlic
- 1 medium grated courgette - (squeeze out excess water)
- 4 tbsp chickpea flour (or plain)
- 1 tbsp cumin powder
- 1 tbsp coriander powder
- 1/2 tsp garam masala
- 1 tsp cayenne pepper (optional)
- 1 tsp baking powder
- 1 tsp salt
Method:
1. Grate the courgette, squeeze out excess water and set aside (l used the fine grating slice)
2. Slowly blitz/pulse together the garlic, onion, Coriander 8 parsley for 30 seconds
3. Now add the chickpeas, courgette, all the spices, chickpea flour and baking powder. Pulse until you have a cohesive mixture but still a little coarse.
4. Shape into equal balls using some oil on your palms to prevent sticking. Refrigerate for at least an hour.
5. Soak the onions in vinegar and sumac, they will turn bright pink!
6. Heat some vegetable oil until 180 or when a little piece of bread sizzles when dropped in. Deep fry gently until evenly golden brown. Keep moving the falafel to ensure an equal colour.
Beetroot Hummus
Serves 6 - 1 platter with 12 falafels
Ingredients:
- 1x jar 550g of chickpeas - drained (reserve water)
- 2x fresh beetroots - boil in salty water until fork tender
- 2x garlic cloves
- 1x lemon
- 5tbsp tahini
- 2 tbsp extra virgin olive oil
- Ice cubes
- Sea salt
Method:
1. Blitz the cooked chickpeas and garlic up in the Magimix processor until a course paste forms, then add 100ml of the chickpea water & the cooked beetroot chunks.
2. Add the tahini, olive oil, lemon and salt then blend before adding a couple of ice cubes for extra creaminess.
Aubergine and Tomatoes
Ingredients:
- 2 aubergines - cut into chunky discs
- 1 tbsp harissa
- 1 tsp honey
- 50ml EVOO
- 15 cherry plum tomatoes - halved
- Lombardi peppers from a Jar
- 1 red onion - sliced and pickled in white vinegar and sumac for at least 2 hours.
Method:
1. Mix together harissa, honey and olive oil. Roast chunky Aubergine slices covered in this dressing for 30 minutes in the oven at 200C
2. Arrange everything on a platter. A swirl of hummus, then falafels, aubergines, halved tomatoes, Lombardi peppers and some pickled red onions.