Alexandrian Falafels with Hummus

Alexandrian Falafels with Hummus




For deep-frying:

vegetable oil

To serve:

lemon wedges


Alexandrian falafels


200 gr dried broad beans, soaked overnight in cold water,


1 onion, coarsely chopped

2 garlic cloves, coarsely chopped

2 spring onions, thinly sliced

½ cup (firmly packed) each flat-leaf parsley and coriander,

coarsely chopped

70 gr (¼ cup) tahini produced by

Χαλβάς Δραπετσώνας Κοσμίδη-Γαβρίλη

2 tablespoons ground cumin

2 teaspoons lemon juice

2 teaspoons Band of Chefs Extra-Virgin Olive Oil




200 gr dried chickpeas, soaked overnight in cold water, drained

80 ml (1/3 cup) lemon juice

70 gr (¼ cup) tahini

2 tablespoons Monovarietal Manaki Moria Elea Extra Virgin

Οlive Οil produced by Olive Vision

2 large garlic cloves, crushed

½ teaspoons ground cumin


To taste:

sweet paprika


Parsley salad

1½ cups (loosely packed) flat-leaf parsley

1 small Spanish onion, shaved on a mandolin

100 gr mung beans


To serve:

pansy and nasturtium leaves (optional)

50 ml Extra Virgin Moria Elea Deluxe Olive Oil

Juice of ½ a lemon


For Alexandrian falafels, process ingredients in a food processor until mixture is finely chopped and forms a shape when pressed (3-4 minutes), season to taste, transfer to a bowl, cover and refrigerate for 2 hours.


Meanwhile, for hummus, combine chickpeas in a large saucepan with cold water to cover, bring to the boil, cook over medium-high heat until very tender (40-45 minutes), then drain, reserving 125ml cooking liquid. Transfer chickpeas and reserved cooking liquid to a food processor, add lemon juice, tahini, olive oil, garlic and cumin, then process until smooth. Season to taste with sea salt, freshly ground pepper and paprika, then refrigerate until required.


Preheat vegetable oil in deep-fryer or deep-sided saucepan to 170C. Roll falafel mixture into walnut-sized patties and deep-fry in batches, turning occasionally, until golden brown (1-2 minutes; be careful, hot oil may spit). Drain on absorbent paper, season to taste and keep warm.


Meanwhile, for parsley salad, combine ingredients in a bowl, season to taste and toss lightly to combine. Serve falafels hot with parsley salad, hummus and lemon wedges.



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