Fattoush, Falafel and Hummus! Oh my! Oh yummy!
I bought garbanzo flour a while ago for some reason…don’t remember what the original plan was, but since, I’ve used it in spicy black bean burgers (yum!) and when I did, noticed a recipe for falafel on the side of the package. Then I found a recipe for fattoush, a chopped Middle Eastern salad, in a magazine. I always have chick peas in the pantry, so a feast was hatched!
The ingredient list is somewhat lengthy, but has everything you need for the entire fattoush, falafel and hummus feast:
For the Fattoush:
- 1/4 cup olive oil
- 2 TBSP lemon juice
- 2 tsp lemon zest
- 2 TBSP white wine or rice vinegar
- 1 clove garlic, minced or pressed
- 1/2 sp salt
- 1/4 tsp pepper
- 6 cups chopped romaine ( I used baby greens from my garden)
- 3 cups cherry tomatoes, halved
- 1 cucumber, peeled and sliced into half-moons
- 1 cup sliced scallions
- 1 cup fresh parsley, chopped
- 3/4 cup fresh mint, chopped
For the Falafel:
- 1 cup garbanzo bean flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 tsp parsley flakes (or 2 tsp fresh parsley, chopped)
- 1/2 tsp ground cumin
- 1/4 tsp round coriander
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 2 tsp fresh lemon juice
- 1/2 cup hot water
For the Hummus:
- 2 cans of garbanzo beans (chick peas), drained, reserve the liquid from one can
- 2 garlic cloves, minced or pressed
- the juice of one lemon
- 1 tsp chili powder ( I used chipotle powder for the heat and the smokiness)
Start with the salad. Place the greens in a large bowl. Prepare the tomatoes, cucumber, scallions, parsley, and mint; add them to the greens and toss. Whisk the dressing together in a pourable container like a measuring cup: olive oil, lemon juice and zest, vinegar, garlic, salt, and pepper. Set aside to dress just before serving.
Now the falafel patties. Mix the dry ingredients (garbanzo flour, salt, baking soda, cumin, coriander, garlic and onion powders) in a medium bowl.
Add lemon juice and hot water, stir until combined and let rest for 10 minutes.
While the batter rests, make the hummus. Combine all the ingredients (garbanzos, garlic, lemon juice, chili powder) in a food processor except the bean liquid. Process until smooth, add enough bean liquid to achieve the texture you like, season with salt and pepper to taste. Place in a bowl, garnish with chopped parsley and set aside.
Back to the falafel. Heat a non-stick pan over medium high heat and spray with cooking spray. Drop batter by tablespoons into the pan and flatten slightly. Work in batches–the pan I used was big enough to only have two batches–about 14 patties total.
I used a 1 tablespoon cookie scoop–makes this process even easier!
Turn, cooking each side to a pretty golden brown.
Heat pitas in the microwave, toaster, or grill them (yummy!). Cut into wedges.
Dress the fattoush and assemble the rest of the feast.
Eat each thing separately, or dip the pita wedges in the hummus, or open the wedges and spread with hummus, adding a falafel patty and make little sandwiches….or any combination. Go with your yum.
Relax with some minty iced tea and have a comfortably casual and yummy feast.
I cut the salad ingredients in half and ended up using only part of the halved dressing. Flavor the hummus to your liking–wasabi (thanks, Chris!) is awesome, smoked paprika gives a milder heat, roasted red pepper is classic.