02/06/2025
Mini Falafel Balls with Beetroot Hummus 🧆
Ingredients(Makes ~20 pieces)
For the Beetroot Hummus:
- 1 cup cooked chickpeas (canned or boiled)
- 1 small beet (roasted or boiled, peeled)
- 2 tbsp tahini
- 1 garlic clove
- 2 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- ½ tsp cumin
- ½ tsp salt
- 1 tbsp cold water (if needed for texture)
For the Mini Falafel Balls:
- 1 cup dried chickpeas (soaked overnight, not canned)
- ½ small red onion, roughly chopped
- 2 garlic cloves
- ½ cup fresh parsley & cilantro (combined)
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp baking soda
- ½ tsp salt
- ÂĽ tsp black pepper
- 1 tbsp sesame seeds (optional)
- Vegetable oil (for frying)
For Garnish & Serving:
- 20+ Chinese spoons (porcelain or bamboo)
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- Microgreens or parsley
- Drizzle of olive oil
- Sprinkle of za’atar or smoked paprika (if using)
Instructions:
1. Make the Beetroot Hummus
-In a food processor, blend chickpeas, beet, tahini, garlic, lemon juice, olive oil, cumin, and salt until smooth.
If too thick, add 1 tbsp cold water and blend again.
Transfer to a bowl, cover, and refrigerate until ready to use.
2. Prepare the Mini Falafel Balls
-Drain soaked chickpeas(do not cook them).
-In a food processor, pulse chickpeas, onion, garlic, herbs, cumin, coriander, salt, and pepper until crumbly (not paste-like).
-Transfer to a bowl, mix in baking soda, and refrigerate for 30 mins (helps binding).
- Roll into ½-inch balls (wet hands to prevent sticking). Optional: Roll in sesame seeds.
-Fry in hot oil (350°F / 175°C) for 2–3 mins until golden. Drain on paper towels.
3. Assemble the Canapés
-Pipe twirly of beet hummus into each Chinese spoon.
-Place 2 mini falafel ball on top.
