Falafel with Hummus

Falafel makes a great appetizer when paired with hummus for dipping. For a quick meal, serve atop a salad or inside pita bread with lettuce, tomatoes, and a drizzle of tahini.
6 SERVINGS (3 PATTIES EACH)
March 2010

INGREDIENTS

  • 1 15-ounce can garbanzo beans (chickpeas), drained
  • 1/4 cup chopped onion
  • 3 tablespoons all purpose flour plus more for dredging
  • 2 1/2 teaspoons salt-free garlic pepper spice blend
  • 1 teaspoon ground cumin
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons (packed) chopped
  • fresh Italian parsley
  • Vegetable oil (for frying)
  • Purchased hummus

PREPARATION

  • Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose flour, garlic pepper spice blend, ground cumin, baking powder, and salt in processor until coarse puree forms. Add chopped Italian parsley; process just to blend. Generously sprinkle plate with all purpose flour. Roll level tablespoonfuls garbanzo bean mixture into balls; transfer balls to plate. Roll falafel in flour to coat generously; flatten balls slightly.
  • Pour enough vegetable oil into heavy large skillet to reach depth of 1/2 inch. Heat oil to 375°F. Working in 2 batches, fry falafel patties until deep brown, turning once, about 3 minutes. Transfer falafel patties to paper towels to drain. Serve falafel with hummus.
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