Homemade falafels, hummus and what to do with them.

Lettuce wraps. That's what. 

FALAFEL

1 bunch of fresh parsley (about 2 cups chopped)

3 large cloves garlic

1 large lemon juiced

Sea salt and black pepper (to taste)

1.5 tsp cumin

1 can chickpeas

1/4-1/2 cup nut or GF oat flour

Instructions:

1. Add parsley, garlic, lemon juice, cumin, salt and pepper and blend to combine. 
2. Add chickpeas and pulse until incorporated but still slightly chunky. You want to maintain a bit of texture.
3. Transfer to a mixing bowl and add nut or oat flour and mix again until a loose dough is formed that's firm enough to be handled. Taste and adjust seasonings as needed.
4.  Use your hands to form falafel balls (made about 12 small ones)
5.  Place on a foil-lined baking sheet and refrigerate or freeze for 15 minutes to firm up. Preheat oven to 180 degrees celsius. 
6. Bake for about 30 minutes, flipping in between. Watch them carefully or they'll burn! 

HUMMUS

1 large lemon juiced

1 can chickpeas

Clove of garlic

Sea salt to taste

2-3 heaped tbsp tahini

Instructions:

1. Blend. That's it. Devour with a spoon. Definitely lick the blender clean. 

Or be a little more civilised and...

Wrap your hummus and your falafels in lettuce leaves, add a sprinkling of fresh veggies (tomatoes, cucumber, avo), a few pickles, a touch of sugarfree sweet chilli (look online or buy from your local health food store) and devour.