Falafel, Tabbouleh & Jalapeno Hummus

falafel ingredients:

1. 2 cups dried chickpeas
2. 1 tbsp cumin seeds
3. 1 tbsp coriander seeds
4. 3 cloves of garlic
5. 1 onion
6. 50g fresh coriander leaves
7. 50g fresh parsley leaves
8. zest of 1 lemon
9. 1/4 tsp cayenne
10. 1/2 tsp salt
11. 1/2 tsp ground black pepper
12. grape seed oil for frying

directions:

1. place chickpeas in a large bowl and fill with water (cover them to a depth of 3 inches). cover the bowl with clingfilm and set aside for 24 hours.
2. check a few times during soaking to see if you need to add more water.
3. once the chickpeas have soaked for 24 hours, drain and rinse well.
4. place cumin and coriander seeds in an dry pan over a medium high heat. cook, shaking the pan frequently, until the seeds give off an aroma and just begin to brown (3-4 minutes).
5. transfer the toasted spices to a mortar and pestle and work until finely ground. set aside.
6. place the drained chickpeas, ground spices, garlic, onion, coriander, and parsley into a  blender and blitz.  
7. stir in lemon zest, cayenne, salt, and black pepper into the ground chickpeas.
8. roll into small balls with your hands. 
9. pour oil into a medium pan over a high heat (the oil should be a depth of 2-3 inches, enough to cover the falafel). allow the oil to get very hot
10. place a clean kitchen towel under a baking rack, this will help to collect the oil as it drains off of your falafel.
11. test the oil with one falafel, the oil should bubble up and sizzle all around it.
12. fry falafel for 2-3 minutes until beautiful golden brown. if your falafel is not completely submerged flip and cook the other side until it’s browned all over. remove the cooked falafel from the oil and drain on the prepared rack. fry the remaining falafel in batches, being careful to not over crowd the pan and drop the temp of the oil.

tabbouleh ingredients:

1. 50g bulgur wheat
2. 50g fresh parsley leaves
3. 20g fresh mint leaves
4. 100g tomatoes
5. 6 spring onions
6. 2 tbsp lemon juice
7. 3 tbsp olive oil
8. a pinch of allspice
9. a pinch of sumac
10. salt and pepper to teste

directions:

1. place the bulgur wheat into a bowl and pour over 100ml of boiling water.
2. cover with a clean towel and set a side for 30 minutes.
3. finely chop parsley and mint. finely dice tomatoes. finely slice spring onions.
4. in a small jug whisk together the lemon juice, olive oil, allspice, sumac, salt and pepper
5. uncover the bulgur wheat and leave to cool.
6. in a large bowl combine the bulgur wheat, parsley, mint, tomatoes and spring onions.
7. once you are ready to serve drizzle the dressing and toss well.

jalapeno hummus ingredients:

1. 3 jalapeno's
2. 5 cloves of garlic
3. 240g chickpeas
4. 1/4 cup tahini
5. 1 lemon
6. 1 lime,
7. 1 tsp cumin
8. pinch of salt
9. 3 tbsp olive oil
10. 20g fresh coriander leaves

directions:

1. preheat the oven to 220*
2. place garlic cloves with skin still on and whole jalapeno's on a baking tray. drizzle garlic cloves with a small amount of oil and roast for 15 minutes, flipping jalapeños half way through cooking to ensure even roasting.
3. once done, remove from oven and set garlic aside.
4. wrap jalapeno's in foil to steam for a few minutes. then carefully peel away skin and remove seeds.
5. once garlic has cooled remove skins.
6. add chickpeas, oil, coriander, salt, cumin, lime, lemon, roasted jalapeño flesh tahini and peeled garlic cloves into blender.  
7. blitz until creamy and smooth, scraping down sides as needed. taste and adjust seasonings as desired.
8. serve falafel with sides off tabbouleh and jalapeno hummus.
9. enjoy!