Falafel with Chopped Salad & Hummus

We are delighted to team up with Magimix in creating falafel with a freshly chopped salad and creamy hummus for dipping. Using their iconic 4200XL Processor, we were able to make the falafel balls and hummus from scratch from the use of the machine’s multifunctional blades. With a simple press of a button, we are able to effortlessly multitask to create delicious tasting food!

This plant-friendly recipe is perfect for the warm summer months when you are craving something light to eat. The falafel themselves are made up of chickpeas and a handful of herbs. We also add 1 green chilli to introduce a gentle layer of spice to the balls. We pair these with an irresistibly creamy hummus for dipping the falafel in, along with a tasty chopped salad as well. The salad is packed full of veg and also has pomegranate seeds and molasses to introduce sweetness to the dish.

Here is how to make our Falafel with Chopped Salad & Hummus recipe…

1. Start by making the falafel.
2. Soak the chickpeas overnight, the next day drain them. Place the chickpeas in the Magimix 4200XL Food Processor along with the onion, garlic, parsley, coriander, green chilli, spices, Maldon Salt, cracked black pepper and baking powder. Pulse the mixture together until it comes together but still has a little texture – you don’t want it to be completely smooth or fine.
3. Tip the mixture into a large bowl and cover with clingfilm. Place in the fridge for 30 minutes to chill.
4. While the falafel is chilling, make the hummus.
5. Clean out the bowl of the Magimix. Then add the chickpeas, lemon juice, crushed garlic, Maldon Salt, tahini, cumin and smoked paprika. Blend this together until it is smooth. Add a couple of tbsp of water if needed, and the EVOO. Then blitz again until you have the desired texture. Remove from the Magimix and tip into a bowl, set aside.
6. Make the chopped salad. In a large bowl add together all the chopped vegetables and herbs.
7. Whisk together the pomegranate molasses, olive oil and lemon juice in a small bowl and season with Maldon Salt and black pepper.
8. When you are ready to fry the falafel, remove the mix from the fridge and then use your hands to shape into small balls, just a bit smaller than a golf ball.
9. In a large pan, pour in enough vegetable oil so it comes up 3 inches up the side of the pan. Heat this until it reaches 180C on a thermometer.
10. Carefully drop the falafel into the oil and fry them for 2 – 3 minutes each until deep golden brown and crispy.
11. Remove from the heat and place onto a tray lined with kitchen paper. You can serve these straight away or keep them warm in a low oven if it takes a while to fry.
12. To serve, toss the dressing over the chopped salad and spoon onto a big platter, garnish with the pomegranate seeds.
13. Serve alongside the hummus and the fresh falafel. Use warmed pitta bread to pile in all three and enjoy.