CRUX Recipe Title
Crispy Falafel with Beetroot Hummus
Crispy Falafel with Beetroot Hummus
Crispy Falafel with Beetroot Hummus
Crispy Falafel with Beetroot Hummus
2.2 pound Touchscreen Air Convection Fryer 3-Cup Mini Chopper

Products used

Crispy Falafel with Beetroot Hummus

Prep Time: 2 hours (+overnight soak)
Cook Time: 20 mins
Serves: 4-5

Ingredients

  • 1 cup dried chickpeas, soak overnight or up to 24 hours
  • 1/2 white onion, chopped
  • 2 garlic cloves, minced
  • 1 cup parsley, chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chickpea flower
  • 1/2 teaspoon baking soda


Beet Hummus

  • 1 small beetroot, cooked
  • 1 1/2 cups canned chickpeas
  • 1 garlic clove
  • 1/4 cup walnuts
  • 1 tablespoon tahini paste
  • 1 tablespoon Greek yogurt
  • 1 pinch cayenne
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Salt and pepper to taste


methodology
1. Add all ingredients to a food processor. Pulse until the mixture becomes crumbly. Scrape the sides of the food processor halfway through the process. Be careful not to let it turn into a puree.
2. For best results, transfer the falafel mixture to a bowl, cover with plastic wrap, and store in the fridge for 1 to 2 hours before rolling into meatball sized balls. Use an icecream scoop to evenly shape the falafel balls, and wet your hands to avoid any sticking.
3. Fill up the CRUX 9.5" Copper Titanium Deep Dish Pan halfway with vegetable oil and heat until the oil reaches 350°F.
4. Using the frying basket, fry the falafel for 5 minutes, or until golden brown. Fry 4 at a time to avoid overcrowding of the pan.
5. To prepare the hummus, add all ingredients to the CRUX Mini Chopper and press PUREE until the hummus is smooth and creamy.

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