Hummus with baked peppers and falafel
4 servings
300 minutes
Hummus with roasted pepper and falafel is a true symphony of flavors inspired by the rich Arab cuisine. This recipe combines creamy, silky hummus with the smoky aroma of roasted bell pepper and crispy, spiced falafel. Hummus, one of the oldest dishes, has served as a staple for Middle Eastern peoples for centuries, offering nutrition and flavor richness. Falafel, known for its aromatic spices, is a classic street food. Their combination creates a harmonious balance of tenderness and texture, perfect for serving with flatbread. This dish will delight both lovers of Eastern gastronomy and those looking to explore new taste dimensions.
1
Bake the bell pepper in the oven. Boil chickpeas with onion in water and blend with the bell pepper when ready.
- Chickpeas: 350 g
- Onion: 21 g
- Water: 60 ml
- Ground paprika: 1 g
2
Mix chickpea puree, chopped onion, garlic and herbs, as well as dry spices: cumin, pepper, paprika, salt.
- Chickpeas: 350 g
- Onion: 21 g
- Garlic: 8 g
- Parsley: 4 g
- Cumin (zira): 2 g
- Ground black pepper: 3 g
- Ground paprika: 1 g
- Salt: 5 g
3
Next, pour 3 tablespoons of water into the dish, mix thoroughly and let it sit for half an hour. Wet your hands and roll the mixture into balls.
- Water: 60 ml
4
Heat the pan with oil and fry the falafel in small batches. It takes 3-4 minutes to achieve a golden crust for full readiness. Place the fried falafel balls on a paper towel to remove excess fat and then serve with hummus. Serve with unleavened bread.
- Vegetable oil: 27 ml