An Amsterdam Falafel Shop recently popped up in our neighborhood. They serve falafel in warm whole wheat pita bread and have a huge toppings bar with all sort of delightful fixings. I’ve been partial to the tahini sauce, hummus, roasted eggplant, and tomato cucumber salad so far, and I enjoyed the combo so much that I couldn’t help but thinking that these flavors would be lovely in a plated appetizer as well. It’s always fun when a meal in a restaurant inspires a recipe!
I fried up some crispy falafel patties and spread on a generous dollop of hummus on each one. Then I topped them some refreshing chopped cucumbers, tomatoes, and red onions marinated in a bit of olive oil and red wine vinegar. I really loved these and already can’t wait to make them again!
2 15.5-ounce cans chickpeas, rinsed and drained
1/2 cup chopped yellow onion
1/4 cup whole wheat flour
2 tablespoons lemon juice
2 garlic cloves
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon salt
6 tablespoons canola oil
1 seedless cucumber, chopped
1 vine ripened tomato, seeded and chopped
1/4 cup finely chopped red onion
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
3/4 cup hummus
To make the falafel patties, place chickpeas, onion, flour, lemon juice, garlic, cumin, coriander, and salt in a food processor and pulse until well combined, about 1 minute, scraping down the sides of the food processor as needed. Form a ball with the dough and place on a clean work surface. Use a rolling pin to roll dough out to 1/2-inch thick large circle and use a 2 1/2-inch round cookie cutter to cut out 12 patties, rerolling dough as needed. Heat 2 tablespoons of canola oil over medium high heat in a large nonstick skillet. Place 6 patties in the skillet and fry until golden brown, about 3 minutes. Add 1 additional tablespoon canola oil to the skillet, flip the patties over, and fry until golden brown, about 3 minutes. Repeat with remaining 6 patties and 3 tablespoons canola oil.
To make the topping, place cucumber, tomato, red onion, olive oil, red wine vinegar, and salt in a medium bowl; stir well. To serve, spread 1 tablespoon hummus on top of each falafel patty and use a slotted spoon to evenly sprinkle cucumber tomato salad on top. Makes 6 appetizer sized servings.
Nutrition: 372 calories, 20.9g fat, 8.6g fiber, 9.8g protein per serving
Cost: $1.25 per serving