FALAFEL, TZATZIKI AND HUMMUS IN THE BLENDER

Ingredients

for 4 servings

FALAFEL

• 6 cups vegetable oil, for frying

• 1 small shallot, halved

• 1/4 cup fresh parsley leaves, plus more for garnish

• 6 cloves of garlic

• 2 cans of chickpeas, drained and rinsed

• 1 teaspoon ground cumin

• 1 1/2 teaspoons ground coriander

• ½ teaspoon freshly ground black pepper

• 1 teaspoon of salt

• 6 tablespoons of all-purpose flour

• ¼ cup extra virgin olive oil

RED BELL BELL HUMMUS

• 2 cans of chickpeas, drained and rinsed

• 1 cup of roasted red bell pepper, jarred

• ¼ cup tahini

• 1 clove of garlic

• 1 tablespoon fresh lemon juice

• 1 tablespoon of extra virgin olive oil

• ¼ teaspoon smoked paprika

• ½ teaspoon freshly ground black pepper

• 1 teaspoon of salt

• 2 tablespoons of water, as needed

TZATZIKI

• 1 cucumber, peeled

• 2 cups of Greek yogurt

• 1 ½ teaspoons fresh lemon juice

• 1 clove of garlic

• 3 tablespoons fresh dill, plus more for topping

• 4 fresh mint leaves

TO SERVE

• 4 pitas

• ¼ cup red onion, finely chopped

• ¼ cup cherry tomatoes, halved

• ½ cup cucumber, sliced

Preparation

1. Make the falafel : Line a baking sheet with parchment paper.

2. Heat vegetable oil in a large pot over medium-high heat until it reaches 375°F (190°C).

3. Add the shallot, parsley, and garlic to a blender and pulse until coarsely chopped. Add the chickpeas, cumin, coriander, pepper, salt, flour, and olive oil and blend until combined but still slightly coarse, 15 to 20 pulses, scraping down the sides of the blender as needed. Transfer the mixture to a large bowl and rinse the blender.

4. Scoop the falafel mixture into 2-tablespoon portions and gently roll into balls, then flatten them slightly. Place on the prepared baking sheet. You should have about 12 balls.

5. Working in batches, fry the falafel balls in the hot oil for 2 to 4 minutes, until golden brown. Transfer to a paper towel-lined plate to drain, then place on a serving platter, garnish with parsley, and set aside while you prepare the sauces.

6. Make the roasted red pepper hummus : Add the chickpeas, roasted red peppers, tahini, garlic, lemon juice, olive oil, paprika, pepper, and salt to a blender. Puree until smooth, adding water 1 tablespoon at a time until you reach the desired consistency. Transfer to a serving bowl and rinse the blender.

7. Make the tzatziki sauce: Add the cucumber, yogurt, lemon juice, garlic, dill, and mint to the blender. Puree until almost smooth, but still with some texture. Transfer to a serving bowl and top with more dill.

8. Serve the falafel, hummus, and tzatziki with pita bread, red onion, cherry tomatoes, and cucumber.

Enjoy!