Egg falafels with pea & mint cheated hummus


Egg falafels with green pea & mint cheated hummus

With this dish I managed to combine my childhood memories with my Middle East fascination. Humble egg cakes got a new face here with chickpea and some aromatic spices. They are served with cheated green pea hummus which is simply delicious. I say "cheated" because my hummus doesn't contain chickpea which is obligatory in a real hummus. All "hummus puritans"- please forgive me that crime 🙂

Makes about  14-15 falafels:

  • 4 eggs, hard boiled
  • 1 egg
  • 3 tbsp chive, chopped finely
  • 3 tbsp parsley, chopped finey
  • 150 grams caned chickpea, drained
  • 2 tbsp fine breadcrumbs + more for coating
  • 1/2 tsp ground cumin
  • 1/2 tsp ground corriander
  • 1/2 tsp salt
  • black pepper, to taste
  • 1 tbsp sesam seeds
  • oil
For cheated hummus:
  • 2 cups frozen green peas
  • 1 clove garlic, big one, chopped
  • 3 tbsp tahini paste
  • 1/2 tsp ground cumin
  • 1/2 tsp ground corriander
  • small bunch mint leaves
  • 4 tbsp cold water
  • 1 and 1/2 tbsp lemon juice
  • 1/2 lemon, zest grated finely
  • 1 tbsp olive oil
  • salt, pepper to taste
  1. Place hard boiled eggs and chickpea in a large bowl and smashed them with a fork, quite precisely.

    Add egg, herbs, spices and bread crumbs. Mix everything well until combined in a sticky mash.

    With wet hands form a small balls (size of a tennis table ball) and then gently press each ball to flaten it slightly.

    Mix the bread crumbs with sesame seeds. Coat each falafel with this mixture.

    Heat some oil on a pan.

    Fry the falafels on a medium heat until nice and golden from both sides.

    Transfer them to a plate and drain on a paper towel.

    Serve hot or cold wit pea & mint cheated hummus.

    To make the hummus:

    Boil salty water in a small pot. Cook the peas for about 2 minutes. Drain and cool down under cold, running water. Drain again.

    Place peas, tahini, garlic, mint lemon zest and spices in a food processor and blend.

    While blending add some water to get nice, velvety consistency.

    Add lemon juice, olive oil and blend again. Check the seasoning.

    Transfer to a plate.

    Top with some olive oil, mint leaves and a bit of lemon zest.

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