These falafel bites are made with fibre-packed chickpeas and cashew nuts. Swap the shop-bought dip for your own colourful hummus, then dig in.
For the falafels:
- 2 x 400g tins chickpeas
- ½ fresh green chilli
- 50g coconut cream concentrate
- 2 tbsp ground flax seeds
- 2 tsp ground cumin
- A small bunch fresh coriander
- 2 cloves garlic
- ½ red onion
- 1 tsp salt
- ½ tsp black pepper
- Juice 1 small lemon
- 50g toasted cashew nuts
- Preheat the oven to 180ºC/gas mark 4.
- Drain the chickpeas and rinse thoroughly. Deseed and finely chop the chilli. Finely chop the coconut cream concentrate.
- In a food processor, blend all the ingredients except the chickpeas until smooth. Add the chickpeas and pulse until blended, but still with small chunks.
- Roll the mix into little balls or nuggets – you should get about 20. Bake them for 20 minutes, until they go nice and crispy on the outside.
- Serve with your favourite toppings, or dip into homemade hummus.
For the hummus:
- 3 medium carrots
- 2½ tsp sea salt
- 6 tbsp olive oil
- 1 medium raw beetroot
- 5 cloves of garlic
- 3 x 400g tins of chickpeas
- 150ml lemon juice
- 6 tbsp light tahini
- Pinch freshly ground black pepper
- ½ tsp ground cumin
- Preheat your oven to 200°C/gas mark 6.
- Cut your carrots into bite-size pieces and put them at one end of a baking tray. Sprinkle with salt and drizzle with a little of the oil.
- Remove the dirt from the beetroot and top and tail. Scrub the skin, but don’t peel. Roughly chop into bite-size pieces, then put them at the other end of the same baking tray and similarly sprinkle with salt and drizzle with a little oil. Keep the beetroot and carrot separate, though – you don’t want the colours to merge. Put the baking tray into the preheated oven for 20-30 minutes, or until the veg are well roasted and slightly charred around the edges.
- Peel the garlic and drain and rinse the chickpeas. Put them in a food processor with the lemon juice, tahini, black pepper and 9 tbsp water. Blend for about 3 minutes, until pretty smooth. This is your main batch of really tasty standard-issue hummus. Taste and season with more salt and pepper if you think it needs it. Divide into 3 equal batches and leave one of the batches aside – this will be your basic hummus.
- Once the carrots and beetroot are roasted, take them out of the oven. Put the second batch of hummus into the food processor with the roasted carrots and 2 tbsp of olive oil, and blend until smooth. Remove and clean out the food processor.
- Finally, put the third batch of hummus into the food processor together with the roasted beetroot and 2 tbsp olive oil, and blend until smooth.
For more veggie snack inspiration, visit The Happy Pear site.
Photo: Alistair Richardson
Want more canapé ideas? Try Ruby Tandoh’s carrot and feta bites with lime yogurt.