Fermented hummus and falafel

Fermented hummus and falafel

By
From
Best Kitchen Basics
Serves
4
Photographer
Petrina Tinslay

If you buy hummus from the supermarket in one of those little plastic containers, take a minute to look at the ingredients. They may look similar to those below save one; preservatives. Due to the magic of fermentation, when the acidity rises due to naturally occurring lactic acid-fermenting organisms, many other pathogenic micro-organisms are killed. Not only that, it tastes good.

Ingredients

Quantity Ingredient

Fermented hummus

Quantity Ingredient
1kg dried chickpeas
3g ground cumin
30g sea salt
150ml olive oil, plus extra for finishing
180ml lemon, juiced
125g tahini

Falafel

Quantity Ingredient
200g dried chickpeas
1 teaspoon coriander seeds
1 teaspoon cumin seeds
15g curly parsley
15ml lemon, juiced
1 lemon, zested
250g fermented hummus, (recipe above)
30g besan, (chickpea flour)
vegetable oil, for frying

Method

  1. For the fermented hummus put the chickpeas in a large bowl and cover them with water. Leave to soak in the refrigerator overnight. Put the chickpeas and soaking liquid to cover in a pressure cooker. Cook for 1 hour on high pressure until soft (or simmer for 2½ hours in a conventional pot).
  2. Once soft, blend the chickpeas with 200 ml of the cooking liquid, the cumin, sea salt, olive oil, lemon juice and tahini until a thick purée forms.
  3. Transfer the mixture to a sterilised airtight glass jar and pour a 2 cm layer of olive oil on top. Leave the hummus to ferment at room temperature until it starts to break through the surface oil – this will take about a week. It should then be refrigerated and can be eaten as is or used in the falafel below.
  4. For the falafel put the chickpeas in a large bowl and cover them with water. Leave to soak in the refrigerator overnight. Put the chickpeas and soaking liquid to cover in a pressure cooker. Cook for 1 hour on high pressure until soft (or simmer for 2½ hours in a conventional pot).
  5. Use a food processor to process all the ingredients, except the fermented hummus, besan and oil, to a coarse purée. Mix in the fermented hummus and besan by hand.
  6. Roll the mixture into bite-sized balls.
  7. Fill a saucepan one-third full of vegetable oil and heat to 180°C. Fry the balls until golden then transfer to paper towel to drain. Serve hot with the hummus.
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kitchen
basics
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